Hi to all who love onions and have problems afterwards with a hurrican. 
this a very typical german seasonal receipe, due to the fact that once a year and only for a few weeks they have the famous "Federweisser" a wine which is fresh and very young and has not been put into barrels and doesnt keep very long. It is fresh and is always eaten with Zwiebelkuchen.
So lets get down to it:
For the dough:
1lb and 2oz of plain flour
8 floz of milk
2 oz fresh yeast
a pinch of sugar
2 eggs (beaten)
5 tbls of oil
For the mixture:
2 1/2 pounds of onions (thinly sliced)
4 tbls of oil
16 fl oz sour cream
8 fl oz milk
4 eggs (beaten)
salt
black pepper
Greased baking tray
Make a dough with all the first ingredients. Leave to rise until double size, and then kneed it well.
Roll out the dough thinly ( it up to you how you like it) but it must cover the whole baking tray.
Make holes in the pastry all over with a fork.
Make sure that you have a small rim around the edge of the tray so that the filling is not overflowing.
Leave to stand covered with a kitchen towel for at least one hour.
Fry the sliced onion in oil until glazed (not brown) and leave to cool. Place on the dough, spreading evenly.
Now mix the rest of the ingredients together and pour over the onions.
Bake in oven 375 F or Gas 5 for 45 mins or until brown according to how you oven is.
I hope that you enjoy this, its a great inbetween.
Susi
this a very typical german seasonal receipe, due to the fact that once a year and only for a few weeks they have the famous "Federweisser" a wine which is fresh and very young and has not been put into barrels and doesnt keep very long. It is fresh and is always eaten with Zwiebelkuchen.
So lets get down to it:
For the dough:
1lb and 2oz of plain flour
8 floz of milk
2 oz fresh yeast
a pinch of sugar
2 eggs (beaten)
5 tbls of oil
For the mixture:
2 1/2 pounds of onions (thinly sliced)
4 tbls of oil
16 fl oz sour cream
8 fl oz milk
4 eggs (beaten)
salt
black pepper
Greased baking tray
Make a dough with all the first ingredients. Leave to rise until double size, and then kneed it well.
Roll out the dough thinly ( it up to you how you like it) but it must cover the whole baking tray.
Make holes in the pastry all over with a fork.
Make sure that you have a small rim around the edge of the tray so that the filling is not overflowing.
Leave to stand covered with a kitchen towel for at least one hour.
Fry the sliced onion in oil until glazed (not brown) and leave to cool. Place on the dough, spreading evenly.
Now mix the rest of the ingredients together and pour over the onions.
Bake in oven 375 F or Gas 5 for 45 mins or until brown according to how you oven is.
I hope that you enjoy this, its a great inbetween.
Susi
