Onion Pie

I made a M&M’s Peanut Guglhopf with fresh yeast yesterday.

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I had 20g fresh yeast and a pile of onions left so the obvious choice for my next recipe was onion pie, a specialty from my home town Basel. For the pie dough I put 200g flour in a bowl and made a well in the middle in which I put the fresh yeast mixed with 1 teaspoon sugar and 5 tablespoons lukewarm milk. Stir in a little of the flour and leave it until it throws bubbles.

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In the meantime thinly slice 500g onions.

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Fry 80g diced bacon in a pan and add the onions and fry them
until milky and soft. Season with salt, ground cloves, ground paprika and pepper and put aside.

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Now bring together the dough by adding 1/2 teaspoon of salt and 3 tablespoons olive oil.

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After 30 minutes the dough should have doubled in size and you can roll it out to fit your pie tin.

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Fill the pie with the cooked onion and bacon. Then whisk 1 egg with 2 tablespoons of curd and 2 tablespoons of sour cream and pour it over the pie.

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Bake in the oven at 200C for 30-35 minutes. It tastes best still hot but is also very nice eaten cold.

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