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!