@Fumduck Some time ago Mr. Fumduck, upon my request, gave me his recipe for Onion Cake: Because of this ol' thang: https://poal.co/s/Food/587473 >Re (2): Zwiebelkuchen > Recipe has been "Amerikanized" in terms of units, and he omitted the crust recipe - his wife just buys a pre-made crust now. But here it is: > 1 pre-made frozen pie crust 5 thick slices of bacon, minced 2 1/4 lbs yellow onions, diced fine 2 Tbsp butter 4 large eggs 1 1/2 cups rich sour cream or creme fraiche 2 Tbsp flour 2 tsp salt 1 tsp caraway seed, plus more for topping > Pre-heat oven to 400 degrees. Bring pie crust to room temperature. Grease a 9" springform pan. Remove and unfold pie crust, place in springform pan, press into pan bottom and pinch excess dough up sides of pan. > Fry bacon over medium high heat. Once crisp, add butter and onions to pan - stirring frequently. Continue cooking onion mixture for 15-20 minutes until caramelized. Remove from heat and allow to cool. > Beat eggs. Add sour cream, salt, caraway and mix until combined. Slowly add flour, beating thoroughly so there are no clumps. Add cooled bacon and onion mixture to the filling, and stir until combined. Pour into prepared crust, sprinkle with additional caraway seeds if desired and bake for 45-55 minutes until top is browned and filling is firm. ~~~~~ My thoughts... > My pie crust barely went up the sides of the pan. A crust that was higher up the sides would have contained all the filling and been more elegant. Compared to pics I saw on the internet, my rendition was much darker. The recipe said to carmelize the onions. To me that means cooking until brown. Checked with my friend - he said his mom - and now his wife - cooked the onions much less than I did. Maybe I had the heat too high, but it worked out! Recipe made no mention of draining grease off the bacon, so I didn't. I think next time I make it I will, and maybe add a bit more butter. I liked the caraway. My wife thought it a bit overpowering. I bet if I hadn't overcarmelized the onion mixture the onion flavor would have been a little stronger and then the caraway would be more balanced. Another thought... I used Vidalia onions - a large yellow onion grown in Georgia that is renowned for its sweetness. Bermuda or Spanish onions would likely have upped the onion flavor. > Bottom line: It was delicious - like a lovely onion quiche! It came out great, if I may say so myself. Four and a half stars out of five from my wife. :) Dough being made in dough replicator (Haven't seen such a thing as a pre-made pie-crust in German stores but it might exist): https://vid8.poal.co/user/webrustler/lYYNmei We're gonna make a mess! https://pic8.co/sh/TiHGTX.jpg That wasn't so bad now, was it? https://pic8.co/sh/i1SEU5.jpg Fully half baked... https://pic8.co/sh/mOgmAH.jpg Dig in! https://pic8.co/sh/BQXqDn.jpg One thing I "changed": Chopped the bacon, which I suspect is what you're supposed to do.