Title: Zwiebelkuchen (onion pie)
 Categories: Vegetables, German
      Yield: 8 servings
 
      1 pk Yeast; Active Dry
      1 t  Sugar
  1 1/2 t  Salt
      3 c  Unbleached Flour
      1 T  Shortening
      1 c  Water; 120 to 130 Degrees F.
      6 ea Bacon; Slices, Cut Up
      2 ea Onions; Medium, Sliced
    1/4 t  Cumin
    1/2 t  Salt
      1 x  Pepper; As Desired
      1 ea Egg Yolk
      1 c  Sour Cream
 
  Mix yeast, sugar, 1 t salt, and 1/2 cup flour.  Blend in shortening
  and warm water.  Beat for 2 minutes.  Add enough flour to make a soft
  dough. Knead dough until smooth and elastic, about 5 minutes.  Place
  dough in a lightly greased bowl.  Cover and let dough rise in a warm
  place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or
  onto a lightly greased baking sheet.  Press up edges to make a slight
  rim.  Fry bacon until crisp.  Remove from grease and drain on
  absorbent paper.  Add onions to bacon grease; cook slowly until
  tender but not brown.  Sprinkle onion, bacon, cumin, 1/2 t salt and
  pepper over dough.  Bake at 400 Degrees F. for 20 minutes.  Blend egg
  yolk and sour cream.  Pour over onions.  Bake for 10 to 15 minutes
  longer or until golden brown and sour cream is set. Serve warm or at
  room temperature.