Fall is now definitely here in Copenhagen. It’s getting colder and colder, the days are becoming shorter and the leaves are turning. After a weekend of travelling, I really had the wish to bake this perfect fall dish. It is my grandma’s recipe and up until a few years ago, every fall the entire family would meet at her place to enjoy this dish, accompagnied by some new wine. (That is wine, that is not entirely fermented yet, and still has to be filtered – which makes it sort of bittersweet. You can get it directly at the vintner in my home region)
So of course I called my grandma and asked her for the recipe, and here you go! Of course, it may be not as easliy digestible with all the onions, but it tastes really great and just gives me this feeling of family connectedness. In the traditional version, bacon and caraway is used, but if you don’t like either of them, you can of course leave them out (although the caraway helps with digestion 😉 ).
Ingredients (yields 1 baking sheet, serving approx. 4 persons):
|For the base:||For the topping:|
|300 g plain wheat flour||2 kg onions|
|20 g fresh yeast||200 g bacon cubes|
|125 ml milk||250 ml sour cream|
|80 g butter||4 eggs|
|1 tsp salt||salt, pepper, nutmeg|
|1 tbsp caraway seeds|
|75-100 g Emmenthaler|
Mix the dry ingredients for the dough. Melt the butter and pour in the milk to cool it off until lukewarm. Dissolve the yeast in the milk-butter-mixture and add it to the dry ingredients. Knead the dough thoroughly for at least 5 minutes until you can feel that the yeast is activated. Let prove for 30-60 min.
Peel and slice all the onions into half rings. Depending on the size of the pan, you might consider doing the next steps in two rounds, using half of the ingredients each time. Transfer the bacon to a pan and roast it until it starts turning brown. Add the onions and some margarine and braise the onions until they become translucent.
Roll out the dough and line a baking sheet with it. Let prove at a warm place for another 15 minutes. In the meantime, mix together eggs and sour cream and season with salt, pepper, a pinch of nutmeg and the caraway seeds. Cover the base on the baking sheet with the onions and distribute them evenly. Preheat the oven to 200°C. Pour the egg-cream mixture over the pie and sprinkle with grated Emmenthaler or some other gratinating cheese. Bake the pie for 20-30 minutes until it is golden brown on top.