Ingredients
1 package pie crust
2 tbsp butter
1 kg yellow onions, finely diced
5 slices thick cut bacon, finely chopped
½ tsp SIDS CRAZY SALT
1½ cups full fat sour cream
4 large eggs
2 tbsp all-purpose flour
2 tsp salt
1 tsp caraway seeds plus more for sprinkling
Directions
Grease a 22 cm springform. Preheat the oven to 200°C.
In a Dutch oven or heavy frypan over medium-high heat, fry the bacon until crispy. Add the onions, butter and SIDS CRAZY SALT then cook for about 25-30 minutes until light golden brown. Remove from heat and let the mixture cool.
Combine all remaining filling ingredients in a medium bowl and stir well to combine.
On a lightly floured surface, gently roll out one of the refrigerated pie crusts just enough to extend it by 2 cm or so in diameter. Lay the pie crust into the springform, lightly pressing it do the bottom and sides, leaving about 2 cm border from the top of the pan. Add the onion mixture to the filling mixture and stir until combined. Pour the filling into the springform and sprinkle a few caraway seeds on top.
Bake for 50-55 minutes until the Zwiebelkuchen is golden brown on top and the filling is firm when pressed in the centre. Best served warm. Also excellent reheated the next day.
