Recipe compliments of Rick and Lynne
| Cuisine: Swiss | Type: Main Course | Serves: 8 |
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Source:
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Tante Heidi's Swiss Kitchen |
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Attributes:
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Comments:
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This hearty dish is one of our favorites. The yeast in the dough is for flavor more than for leavening. Reheats well. Some ingredient amounts have been updated. |
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Serving Suggestions:
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You might add a little bit of grated Swiss cheese to this recipe. |
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Ingredients:
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Yeast dough: 3 1/4 cups (14 oz.) plain flour 1/2 oz. yeast 1 tsp. salt 1 stick of butter 1 cup milk, approximately (can use half & half) Tart: 1-1/2 lb. (3 lg.) onions, sliced thin 4 oz. diced bacon 1-1/2 oz. butter 1/3 cup flour 1-1/4 cups cream or milk 3 eggs caraway seeds and/or paprika |
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Instructions:
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1. Mix ingredients for yeast dough, adding milk to get a good consistency. Set aside. 2. Gently cook onions and bacon in butter until almost tender, dust with flour, pour in part of the cream or milk, stir well and allow to cool for a while. 3. Mix the eggs with remaining milk and add to onions. Season with salt and pepper. 4. Roll out dough leaving it somewhat thick, place on a baking sheet and allow to stand for a while. Pour the onion mixture over the dough, sprinkle liberally with caraway and/or paprika if desired. Bake in a very hot oven (450°F) for 30 to 40 minutes. Serve hot. |
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Related recipes:
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None |
2002-12-07