Golden Onion PieRoland Bello
The inspiration here is the fantastically rich dish called Zwiebelkuchen (onion cake), a southern German specialty that arrived in America with European settlers and quickly became a staple in Pennsylvania Dutch homes, where it is known as Zwiwwelkuche. Slow-cooked onions are combined with eggs and sour cream and spooned into a yeasted dough. The pastry is then partially folded over the filling.
Cooks' Notes:
•Dough can be allowed to rise slowly, in bowl covered with plastic wrap, in refrigerator 8 to 12 hours. Bring to room temperature before using.
•Onion mixture can be cooked 3 days ahead and chilled. Bring to room temperature before adding sour cream and yolks.
•Pie can be made 1 day ahead and chilled. Reheat, uncovered, in a 350°F oven 30 minutes.
Recipe notes
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