Description

The Weimar onion pie
Since the 19th century the Weimar onion market (Zwiebelmarkt) is a center of trade in onions across Central Germany. It began this tradition in 1653, when Weimar was 5,000 residents. Since 1861 Zwiebelmarkt lasts 3 days - a real "onion" festival. Now, as before, the farmers offer the colorful onion braids, decorated with flowers. Restaurateurs prepare hundreds of national dishes with onions from the traditional onion soup and cake to sweet jams and onions in the Sahara. Support - a dark German beer Bockbier. Parallel entertainment - musical performances, rides, a 10-kilometer race and a choice of Onion Queen (for Matera. site Weekly. ua) This is another version of onion pie. Rich, it can replace the second lunch dish.

Ingredients

  • Flour

    300 g

  • Butter

    200 g

  • Milk

    700 ml

  • Yeast

    25 g

  • Salt

  • Onion

    1 kg

  • Semolina

    80 g

  • Chicken egg

    1 piece

  • Cumin

    1 tsp

Cooking

step-0
For the dough: dilute the yeast in the warm milk, add melted butter, salt and flour - knead, form a bun, cover with a towel and put on an hour in a warm place. I took the half basket of products for a small pie.
step-1
While the dough rises, let's prepare the filling: cook the semolina 500 ml of milk and semolina + salt to taste. Cool. Onion peeled, cut into cubes, fry in butter until Golden brown (I used leeks, sliced rings). Cool.
step-2
Podoshedshee roll out the dough, put in shape, covered with parchment. Form any - round 26 cm in diameter or rectangular 30x40 cm Make with hands a roll of dough, about 2 cm tall. Leave for 15 minutes, covering with a towel. Turn on the oven at 200*C. Then lay layers porridge and fried onions. Mix the egg with 50 ml of milk, salt to taste and pour over pie. Sprinkle with cumin (you can substitute dill seed).
step-3
Bake 25 minutes at 200*C (focus on your oven).
step-4
Serve hot. Bon appetit!
step-5
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