DOUGH:

2 pkgs. dry yeast
1/2 c. warm water
1/2 c. butter, softened
1 tsp. salt
1 c. milk, scalded
5 c. flour
4 egg yolks
1 whole egg

Dissolve the yeast in warm water. Scald milk. In large mixing bowl pour hot milk over butter and salt, stirring until butter is melted. Cool to lukewarm. Add the yeast and 2 cups flour and mix well. Stir in egg yolks, whole egg and slowly add 3 cups flour, mix until smooth.

On a floured surface knead the dough for 5 minutes. Place in a greased bowl, cover with a thin cloth, and let rise until double in size. Punch down and knead lightly, then divide in half and gently roll to fit on 2 jelly roll pans. Let rise for about 10 minutes. Spread onion mixture on dough and let stand another 15 minute.

Bake in 375 degree oven approximately 30 minutes until onion mixture is set and crust is brown.

ONION TOPPING:

8 c. diced onions (approximately 8 lg. onions)
2 tbsp. butter
8 slices bacon, diced
2 tsp. salt
2 tbsp. caraway seeds
3 tbsp. flour
1 c. sour cream
2 eggs, beaten

Fry bacon in butter until slightly crisp. Drain excess fat and pour into large pan along with onions, salt, and caraway seeds. Simmer until onions are soft. Sprinkle flour over onions, stir well. In separate bowl mix together sour cream and eggs. Stir into onion mixture and simmer about 5 minutes until well blended. Spread mixture over dough in jelly roll pans and let stand the last 15 minutes.

Cut in 3-4 inch squares and serve with your breakfast or use as an appetizer. Best when served warm.