Cooking Tips - German Onion and Chive Pie

Ingredients:

1 envelope active dry yeast
1 cup lukewarm milk
3 tsp. sugar
8 Tb. vegetable shortening, room temperature
3 eggs
1 Tb. salt
4 cups all-purpose flour, sifted
8 Tb. (1 stick) butter
5 medium onions (about 3 lbs.)
- well chopped
1/4 cup sour cream
1 tsp. caraway seeds
Freshly ground pepper
3 Tb. chopped chives

Procedure:

Sprinkle yeast over 1/4 cup of the milk in a small bowl, add 1 teaspoon of the sugar, stir, and let proof for 10 minutes or till mixture is bubbly. Pour the yeast mixture into a large mixing bowl, add the remaining milk, the shortening, 1. egg, the salt, and 1 cup of the flour, and blend well with a pastry cutter. Add the remaining flour 1 cup at a time, stirring well with a wooden spoon. Transfer the dough to a lightly floured surface, wash, dry, and butter the bowl, and knead the dough till it is smooth and no longer sticky. Return dough to the bowl, turn it to grease all surfaces, cover with a towel, and let rise in a warm area for about 1 hour or till doubled in bulk.

Meanwhile, heat the 8 tablespoons of butter in a large, deep skillet, add the onions, sprinkle on the remaining sugar, and saute over moderate heat, stirring, till golden. Transfer onions to a large bowl and let cool.

Preheat oven to 400'.

Punch the dough down, transfer to a lightly floured surface, and roll into a 12X 16-inch rectangle. Fit the dough onto a lightly greased baking sheet about 12X16 inches in size and push sides of dough up to form a 1-Inch border.

In a bowl, beat the remaining 2 eggs, add the sour cream, caraway seeds, and pepper to taste, and stir mixture into the cooled onions. Distribute the onion mixture evenly over the dough and bake for about 45 minutes or till edges of the dough are browned.

Sprinkle chopped chives over the top, cut pie into squares, and serve as a first course.

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