Onion Pie

From 1913:

5 medium-sized onions
2 tablespoons butter
2 eggs
3 cups milk
1 tablespoon caraway seeds
Salt, pepper

Cook the onions in the butter until tender, but not brown. Add the beaten eggs, milk and seasonings. Bake in an open crust made of bread dough rolled thin (real German way). Or in a pastry crust (American way). Serve hot. This is a well-known dish in South Germany and Switzerland.