Baden onion cake

Ingredients for 4 servings:

• 20 g fresh yeast or 1 tsp dry yeast
• 1 tsp sugar
• ⅛ liter milk, lukewarm
• 80 g butter
• 300 g wheat flour type 550
• 1 tsp salt
• Grease for the tray
• 100 g bacon, streaky, diced
• some oil for frying
• 4 large onions
• 4 eggs, size M
• 1 cup sour cream
• 1 pinch of salt
• e.g. caraway, optional

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

old home recipe

For the dough, sift the flour into a bowl and make a pre-dough in the middle: yeast, sugar, and milk. Let it rise for 15 minutes. In the meantime, melt the butter and let it cool slightly. Add it to the flour, but not on top of the pre-dough, or the yeast dough won’t rise as well. Add salt and knead everything well. Cover and let it rest for 1 hour and let it rise. Meanwhile, fry the bacon in a little oil. Then slice the onions into rings and sauté them well in a little oil. Mix together in a bowl. In another bowl, mix the eggs, sour cream, and a little salt well. Pour over the bacon and onion mixture and mix again well. Top with caraway seeds (if desired). Then roll out the dough. Place on an oiled baking sheet and roll out in all corners. Pull up a few edges. Prick the base evenly several times with a fork. Pour the onion and bacon mixture on top. Let stand for another 5 minutes. Meanwhile, preheat the oven to 200°C (top/bottom heat). Place the onion tart on the middle rack and bake for 45 minutes until golden brown.