1. Melt butter. Cook onions very slowly in butter over very low heat, stirring frequently. Cook until they turn clear yellow (about 1 hour). 2. Add salt, pepper and caraway to taste. Let cool. 3. Preheat oven to 400°F. 4. Thoroughly beat eggs and yolks into the sour cream. Mix with the cooled onions. 5. Pour into pie shell. Bake 15 minutes; reduce heat to 350 and bake another 35-40 minutes, until golden brown. 6. Mrs. G. used to add about 1/4 teaspoon baking powder to the pie shell dough. (She did not use yeast, which some German onion pie recipes use.). 7. These are the changes that I made from the original recipe that I found in a book: the written recipe calls for 2 whole eggs plus 2 egg yolks; Mrs. G. used 3 whole eggs. 8. The written recipe calls for 1 cup butter; I am guessing that it may not need that much. ---------------------------------------------------------------------------
Nutrition
Ingredients
