DOUGH:

1 3/4 c. flour
4 1/2 tbsp. lard
1/2 tbsp. salt
1/2 oz. fresh yeast
1 c. milk or water

Knead the ingredients; let rise and roll. Line baking sheet with dough, pinching up sides to form edge.

FILLING:

35 oz. onions
4 tbsp. chopped bacon
5 1/2 tbsp. flour
1 1/4 c. sour cream
3 or 4 eggs
1 level tsp. salt

Peel the onions, cut into thin slices. Combine with 4 tablespoons chopped bacon and saute in fat until soft, being careful that onions do not change color. Let cool. Combine the flour with sour cream. Add the onion mixture, eggs, and salt. Stir until smooth and spread on dough. Dot with butter pieces and bake at medium to high heat until golden brown. Serve warm. Reheat leftovers slowly in oven.