German Zwiebelkuchen (Onion Pie)

I was recently in Berlin for a few days (please read my thoughts on that topic at my other blog), so I thought I’d share a German recipe today.  Guten Appetit!

GERMAN ZWEIBELKUCHEN (ONION PIE)  schwarzwaelder-schinken

4 thick slices of bacon, diced [Bacon will suffice, though Germans use Schwarzwälderschinken (see photo), a type of thick raw-smoked ham, finely diced]
2 C. peeled & chopped yellow onion
2 eggs, beaten
1 C. sour cream
1 Tbs. flour
salt and pepper to taste
1 9″ pie shell, unbaked

Preheat oven to 400°F. Saute bacon and then drain most of the fat from the pan. Add the onions & saute until clear, not brown. Set aside.  Beat the eggs & sour cream together in a medium-sized bowl. Sprinkle the flour over the top & beat it in. Add salt and pepper to taste.  Prick the bottom of the pie shell several times with a fork and then spread the onions & bacon over the bottom of the pie shell. Pour the sour cream mixture over the top.  Bake for 15 minutes. Reduce heat to 350°F (180°C) & bake for another 15 minutes or until pie is nicely browned. Serve hot!

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