Onion cake

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast or 1 packet of dry yeast
• 250 ml water, lukewarm
• 60 g butter, soft, not liquid
• 1 tsp, leveled salt
• 2 tsp sugar
• 250 g bacon, finely diced
• 1 kg onion(s)
• 180 g cheese, grated, e.g. Emmental or Gouda
• Salt and pepper to taste
• 1 pinch(s) nutmeg, grated
• 3 eggs
• 150 ml cream
• 150 g sour cream
• 1 tsp caraway seeds, whole

Instructions

Working time approx. 40 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

To make the yeast dough, first dissolve the yeast and sugar in some of the lukewarm water. Then, add the flour, dissolved yeast, softened butter, and salt to a bowl. Knead everything with the remaining water until you have a smooth dough. Then, shape the dough into a ball, return it to the bowl, and cover. Let it rest for half an hour. During this time, you can prepare the topping. Peel the onion, quarter it, and chop it into large pieces. Next, fry the finely diced bacon. Usually, you don’t need to add any extra fat, as the bacon contains enough fat to render it when heated. If you’re using lean bacon, you can add a little oil or a knob of butter. When the bacon starts to brown, add the onions and fry them. As soon as they become translucent, remove the pan from the heat. In a bowl, puree the eggs with the sour cream, cream, and grated cheese. Season the mixture with salt, pepper, grated nutmeg, and caraway seeds. If you don’t like caraway seeds, you can omit them. After the rising time, roll out the dough to the size of your baking sheet and place it on the baking sheet. (You can easily adjust the dough by rolling it onto a rolling pin.) You shouldn’t knead the dough before rolling it out, as this will make it tough and harder to roll out, and it won’t rise as well during baking. Add the egg mixture to the onions and bacon and mix everything together well. Spread everything together on the yeast dough and bake at 190°C (fan oven) for about 45 minutes.