Bierocks (German Meat Turnovers)

Ingredients

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• 6 pounds onions, sliced
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• 4 slices bacon
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• 1 (16 ounce) container sour cream
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• 4 large eggs
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• 2 tablespoons all-purpose flour
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• ½ teaspoon salt
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• ½ teaspoon caraway seed
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• 1 (14.1 ounce) package pastry for a double crust pie
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Instructions

1. 1
   Preheat the oven to 425 degrees F (220 degrees C). Line a 15x10-inch pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
2. 2
   Sauté onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
3. 3
   Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
4. 4
   Bake in preheated oven until onions start to turn golden brown on top, about 1 hour.