Anton's Zwiebelkuchen (Anton's Onion Pie) Recipe

Mix flour 1 teaspoon salt and yeast in a large bowl. Stir in olive oil and about 3/4 cup water until mixture comes together in a ball of dough. Turn dough out on a lightly floured surface. Gradually add remaining 1/4 cup water while kneading dough; continue kneading until smooth and elastic about 10 minutes.

Place dough in a large lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place about 30 minutes.

Melt butter in a large skillet over medium heat. Cook and stir onions and 1 teaspoon salt until tender and translucent about 30 minutes; stir often so onions do not brown. Remove from heat and allow to cool.

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Roll dough out on a floured surface to create a thin crust; transfer dough to prepared baking sheet. Poke several holes in the dough with a fork and roll edges up slightly to create a rim.

Spread cooled onions over crust. Whisk sour cream milk eggs and ground black pepper in a bowl; pour over onions. Sprinkle with caraway seeds.

Bake in preheated oven until golden brown and eggs are set 30 to 45 minutes. Serve warm.