18th Century recipe for Onion Pie
Yield: serves 6 to 8
Prepare yeast dough and let rise.
Put onions and oil in heavy pot or skillet, cover, and cook over medium heat until soft and beginning to brown (about 15 minutes).
Fry bacon, drain, and reserve.
Preheat oven to 375 degrees F.
Press down raised crust dough and roll out to 1/4-inch thick.
Line an 8 1/2 by 14-inch pan with the dough.
Roll the edges down and tuck under to form an even 2-inch rim.
Let crust recover about 15 minutes.
Then spread bacon and onions evenly over the bottom.
Beat the eggs until lemon colored and combine with sour cream.
Spread over onions.
Scatter caraway seeds on top.
Bake for 30 to 40 minutes.
Recipe courtesy Old Fort Niagara