A savory rustic pie of browned onions, Black Forest ham, caraway, egg, and sour cream. Onion cakes such as this are popular in Germany's winegrowing regions.
- 1 packet active dry yeast
- 1 teaspoon sugar
- 1-1/2 teaspoons salt
- 3 cups unbleached flour
- 1 tablespoon shortening
- 1 cup water warm
- 6 slices Abraham Schwarzwalder Schinken
- 2 medium onions sliced
- 1/4 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1 egg yolk
- 1 cup sour cream
First mix the yeast, sugar, 1 tsp salt and 1/2 cup flour. Then blend in shortening and warm water, and beat for 2 minutes. If needed, add enough flour to make a soft dough. Knead the dough until it is smooth and elastic for about 5 minutes. Then place the dough in a lightly greased bowl. Cover it and let it rise in a warm place for 30 minutes.
Pat the dough into a lightly greased 12-inch pizza pan or baking sheet. Press up the edges to make a slight rim.
Now fry the chopped Schwarzwalder Schinken in a skillet until it is crisp. Remove from skillet and drain on absorbent paper. Add the sliced onions to the skillet and cook gently until tender.
Sprinkle onions, Schwarzwalder Schinken, caraway seeds, 1/2 tsp salt and the pepper over the dough. Bake at 400 degrees F for 20 minutes.
Blend the egg yolk and sour cream and pour it over the pre-baked Zwiebelkuchen. Now bake for 10 to 15 minutes longer until golden brown and the sour cream is set.
Serve warm or at room temperature.
Mix some Emmentaler cheese to the egg/ sour cream mix — just great for all cheese lovers!