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- SWABIAN ONION PIE (SCHWAEBISCHER ZWIEBELKUCHEN)
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- from Wolfgang W. Reichert, "Culinary Excursions through Germany". Sigloch
- Edition. Kohlhammer Verlag, Stuttgart, ISBN 3 8003 03043.
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- For the yeast dough (pie crust):
- 4 cups flour
- 2 eggs
- 3 1/2 oz (7 TS) butter
- 1 pinch salt
- 5 oz milk
- 1 oz compressed yeast or 2 TS dry active yeast
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- For the filling:
- 4 lbs onions, thinly sliced
- 3 oz bacon, diced
- 1 1/2 cups sour cream
- 4 eggs
- 5 TS flour
- 1 pinch each of caraway seeds and salt
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- First mix yeast with 2 TS milk and 1 ts sugar. Allow to rest for 10
- min. before making dough.
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- Combine ingredients for the dough and allow to rise in warm place for 30
- minutes. For filling, slice onions thinly, saute with margarine or butter
- without browning them. Fry bacon quickly and mix with sour cream, eggs,
- flour, caraway seeds and salt and combine with onions. Roll out dough and
- place in large greased springform. Spread topping evenly on dough and bake
- in preheated 430 F (220 C) oven for approx. 1 hour till golden brown. Serve
- warm.
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- Alsatian Onion Pie: (serves 6)
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- 2 Tbsp. oil
- 3 large onions, finely diced
- 1 cup milk
- 1/3 cup firm tofu, crushed by hand
- 1 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1/8 tsp. nutmeg
- 2 Tbsp. unbleached flour
- 1 Tbsp. couscous
- 1 whole wheat pie shell in a 10-inch tart pan
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- Saute onions in oil until translucent and mostly soft. Blend the milk,
- tofu, salt, pepper, nutmeg, and flour until smooth. Then combine the
- onions, the milk mixture and the couscous. Pour into the prepared pie
- shell. Bake in a preheated oven at 350 degrees F for abour 30 minutes.
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