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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup		1368.0	62.856	42.744	115.2
onion	2		chopped	128.0	29.888	3.52	0.32
salt				-	-	-	-
pepper			ground	-	-	-	-
caraway seed	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
egg	3			214.5	1.08	18.84	14.265
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
one pastry shell			unbaked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.