German Onion Pie (Zwiebelkuchen Recipe) Step by Step Tutorial

I am an old cook, not a chef, but a cook. Baking bread was a specialty, as well as Son-of-a-Gun Stew, which I will explain sometime, maybe, if I have time. I quit bread because I'm not interested anymore. A retired teacher, I am diligently researching how to become a world-class old coot, or koot, however, it is spelled, in addition to being a curmudgeon that defined me when I was 12! My wife tells me I claimed world-class status coot/koot several years ago, but I love daily practice.

subheading: YEAST DOUGH FOR CRUST*:

1 packet dry active yeast

⅔ cup milk, lukewarm

1 tsp sugar

2 cups flour

1 tsp salt

¼ cup butter, at room temperature

subheading: FOR FILLING:

4 oz bacon, diced** (preferably smoked, leaner, thick cut)

1 lb onions (about 2 to 3 medium sized)

2 tbsp butter (for cooking the onions) 1 tbsp butter (for optional topping before pie is baked)

1 tbsp flour

2 eggs

½ cup heavy cream

1 tsp salt (or to taste)***

pinch of nutmeg, optional

caraway seed, to taste

Directions at craftbeering.com

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