Zwiebelkuchen
Onion Cake  from www.germanfoods.org

 In the fall throughout the wine area of Germany, the locals treat themselves to a light meal of Federweisser and a hearty warming Zwiebelkuchen.

Federweisser is a milky-turbid, aerated young wine with a light and sweet taste. After the annual grape harvest, the juices from the grapes are separated and allowed to ferment thus producing the milky still-fermenting grape juice known as "Federweisser" (Feder = feather, Weisser = whiter). It is sold starting with 4% alcohol and its alcohol concentration increases during the ongoing fermentation to up to 10%. During the process of fermentation, Federweisser bottles must remain open to avoid explosion, therefore they are difficult to transport and this beverage is therefore usually only available in typical vine growing districts.

1 packet yeast, active dry
1 teaspoon sugar
1 1/2 teaspoons salt
3 cups unbleached flour
1 tablespoon shortening
1 cup water (warm)
6 slices of Schwarzwalder Schinken
  a German style curried ham, heavily smoked
  (substitute Prosciutto or other strong ham.)
2 medium onions, sliced
1/4 teaspoon cumin
1/2 teaspoon salt
pepper
1 egg yolk
1 cup sour cream

First mix the yeast, sugar, 1 teaspoon salt and 1/2 cup flour. Then blend in shortening and warm water, and beat for 2 minutes. If needed, add enough flour to make a soft dough. Knead the dough until it is smooth and elastic for about 5 minutes. Then place the dough in a lightly greased bowl. Cover it and let it rise in a warm place for 30 minutes.

Pat the dough into a lightly greased 12-inch pizza pan or baking sheet. Press up the edges to make a slight rim.

Now fry the chopped ham in a skillet until it is crisp. Remove from skillet and drain on absorbent paper. Add the sliced onions to the skillet and cook gently until tender.

Sprinkle onions, ham, cumin, 1/2 teaspoon  salt and the pepper over the dough. Bake at 400° F for 20 minutes.

Blend the egg yolk and sour cream and pour it over the pre-baked Zwiebelkuchen. Now bake for 10 to 15 minutes longer until golden brown and the sour cream is set.

Serve warm or at room temperature.

Zwiebelkuchen II

Dough
4 c. flour
1 stick butter
1 tsp. salt
1 egg
1 1/4 c. milk
1 pkg. dry yeast

Put all ingredients in bread maker; put on dough setting; let rise. Spread dough out on a greased and floured jelly roll pan as you would a pizza dough.

Filling
1/2 stick butter
about 10 medium onions diced
8oz. sour cream
3-4 Tbsp. flour
4 eggs
salt and pepper to taste
1 lb. bacon cut into 1 inch bits

Melt butter in large frying pan; add onions and saute until glassy; remove from heat and cool; add sour cream, flour, eggs, and pepper; mix; add salt just before you pour mixture onto dough lined pan; sprinkle with raw bacon bits; put in preheated 375 degree oven for 15 min.; lower temperature to 350 degrees; bake for another 45min. The bottom of your crust should be brown.