German Onion Pie (Zwiebelkuchen)

Ingredients:

– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened (4 ounces)
– 1/4 cup cold water
– 4 large onions, thinly sliced (about 1 pound)
– 6 ounces bacon, diced
– 1 cup sour cream
– 3 large eggs
– 1 teaspoon caraway seeds (optional)
– Salt and pepper to taste
– 1 cup shredded Swiss cheese (optional)

Directions:

1. In a large mixing bowl, combine the flour and salt. Add the softened butter and mix until crumbly. Gradually add cold water, mixing until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat your oven to 375°F (190°C).
3. In a skillet over medium heat, cook the diced bacon until crispy. Remove and set aside, leaving the bacon fat in the skillet.
4. In the same skillet, add the sliced onions and sauté until they are soft and translucent, about 10-15 minutes. Remove from heat and let cool slightly.
5. In a large bowl, whisk together the sour cream, eggs, caraway seeds (if using), and season with salt and pepper to taste.
6. Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Place the dough into the pan, trimming any excess.
7. Spread the cooked onions and bacon evenly over the crust. Pour the sour cream mixture over the top, and sprinkle with shredded Swiss cheese if desired.
8. Bake in the preheated oven for 35-40 minutes, or until the pie is set and the top is golden brown.
9. Allow to cool