Onion cake à la Anja

Ingredients for 5 servings:

• 400 g flour
• 200 ml water, lukewarm
• ½ cube of fresh yeast
• 1 tsp salt, approx.
• 4 tbsp olive oil
• Dried herbs (e.g. oregano)
• 1 kg onion(s)
• 125 g ham (Katenschinken) or bacon, diced
• 200 g sour cream
• 100 g crème fraîche
• 1 egg(s)
• 100 g cheese (Gouda or Edam), grated
• salt and pepper
• 1 shot of white wine
• Nutmeg and caraway, ground

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

From the dough ingredients, prepare a smooth, non-sticky yeast dough. Let it rise for at least 30 minutes in a warm place (possibly at the lowest oven temperature). Peel the onions, halve them, and cut them into strips. Fry the bacon in a large pot and fry them briefly. Add the onion strips, let them brown slightly, deglaze with a splash of dry white wine, and continue to sauté until the onions are soft (although any liquid should have evaporated). Mix the sour cream, crème fraîche, egg, and grated cheese. Season generously with salt, pepper, nutmeg, and caraway seeds. Roll out the dough and, on a baking sheet lined with baking paper, prick it with a fork and let it rise again. Spoon the sour cream mixture over the dough and spread it out. Finally, scatter the onions evenly over the dough. Bake the onion tart at a preheated oven of 180°C (160°C fan oven) for about 35 minutes. Tip: If the topping becomes too runny, first cover the dough with the onions and then add the sour cream mixture on top, then it won’t spread so easily.