Swabian onion cake

Ingredients for 6 servings:

• 250 g flour
• 30 g yeast
• 100 ml milk, lukewarm
• 10 g sugar or maltose
• 40 g lard or clarified butter
• 20 g salt
• 100 g water
• 1,000 g onion(s), coarsely chopped
• 100 g water
• 20 g lard or clarified butter
• 80 g starch flour
• 250 g sour cream
• 2 m.-sized eggs
• 1 pinch of pepper
• 40 g smoked bacon, diced, if desired

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

For the dough, knead the flour, yeast, lukewarm milk, sugar, lard, and 10g of salt, then cover and let rest for at least 1 hour. Meanwhile, prepare the filling. To do this, steam the roughly chopped onions with the lard in 100g of water and let cool. Whisk together the cornstarch and sour cream, then add the eggs, pepper, and the remaining salt and mix. Roll out the dough in a round 32cm baking pan or roll it out. Mix the onions with the sour cream mixture and pour it into the prepared pan. If desired, sprinkle with 40g of smoked bacon cubes and a little caraway seeds. Bake for approx. 30 minutes at 240°C (top/bottom heat).