Rating: 5 stars 5
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a traditional dish for the fall when there is new wine, but I eat onion pie all year round.

Gallery

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
30 mins
total:
2 hrs
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dough:
Filling:

Directions

Instructions Checklist
  • Mix flour, 1 teaspoon salt, and yeast in a large bowl. Stir in olive oil and about 3/4 cup water until mixture comes together in a ball of dough. Turn dough out on a lightly floured surface. Gradually add remaining 1/4 cup water while kneading dough; continue kneading until smooth and elastic, about 10 minutes.

    Advertisement
  • Place dough in a large lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place , about 30 minutes.

  • Melt butter in a large skillet over medium heat. Cook and stir onions and 1 teaspoon salt until tender and translucent, about 30 minutes; stir often so onions do not brown. Remove from heat and allow to cool.

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

  • Roll dough out on a floured surface to create a thin crust; transfer dough to prepared baking sheet. Poke several holes in the dough with a fork and roll edges up slightly to create a rim.

  • Spread cooled onions over crust. Whisk sour cream, milk, eggs, and ground black pepper in a bowl; pour over onions. Sprinkle with caraway seeds.

  • Bake in preheated oven until golden brown and eggs are set, 30 to 45 minutes. Serve warm.

Nutrition Facts

358 calories; protein 9.5g; carbohydrates 42.8g; fat 16.7g; cholesterol 90.7mg; sodium 471.4mg. Full Nutrition
Advertisement