German Onion Pie

• 1 cup butter (I would try using less)
• 2 lbs onions, finely chopped
• salt
• fresh ground pepper
• 12-1 teaspoon caraway seed
• 3 eggs
• 1 cup sour cream
• one 9 in. unbaked pastry shell

1. Melt butter.
2. Cook onions very slowly in butter over very low heat, stirring frequently.
3. Cook until they turn clear yellow (about 1 hour).
4. Add salt, pepper and caraway to taste.
5. Let cool.
6. Preheat oven to 400F.
7. Thoroughly beat eggs and yolks into the sour cream.
8. Mix with the cooled onions.
9. Pour into pie shell.
10. Bake 15 minutes; reduce heat to 350 and bake another 35-40 minutes, until golden brown.
11. Mrs. G. used to add about 1/4 teaspoon baking powder to the pie shell dough.
12. (She did not use yeast, which some German onion pie recipes use.
13. ).
14. These are the changes that I made from the original recipe that I found in a book: the written recipe calls for 2 whole eggs plus 2 egg yolks; Mrs. G. used 3 whole eggs.
15. The written recipe calls for 1 cup butter; I am guessing that it may not need that much.

butter, onions, salt, fresh ground pepper, caraway seed, eggs, sour cream

Taken from www.food.com/recipe/german-onion-pie-407787 (may not work)