German Onion Pie

Zweibelkuchen

This has become an Oktoberfest favorite of ours. 
A great "side dish" with an Autumn Dinner

4 thick slices of bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tbs flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked
 
Preheat oven to 400 degrees f
 
Sauté bacon. Drain most of the fat from the pan. Add the onions and sauté 
until clear. Do not brown. Set aside to cool.
 
Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the 
flour over the top and beat it in. Stir in the salt and pepper.
 
Prick the bottom of the pie shell several times with a fork. Spread the
onions and bacon over the bottom of the pie shell. Pour the sour cream 
mixture over the top.
 
Bake for 15 minutes. Reduce heat to 350 degrees and bake for another 15 
minutes or until pie is nicely browned. Serve hot or at room temperature.


Try it... It's GREAT!