Onion cake Amberg-Sulzbach style

Ingredients for 1 servings:

• 160 g sourdough
• 230 g wheat flour
• 180 g water
• 10 g salt
• ½ pack of dry yeast (approx. 4 g)
• 4 medium-sized onions (approx. 500 g)
• 50 g clarified butter
• 1 tsp, heaped sugar
• salt and pepper
• 3 tbsp cornstarch

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Flatbread with sourdough and onions

Place the sourdough starter, wheat flour, water, 10g of salt, and the dried yeast in a bowl and mix well. Line a large, round pizza pan with baking paper (it’s best to place a whole piece of dough in the center) and spread the (very sticky) dough onto the pizza pan. I always use a silicone spatula to spread the dough on it. Let the dough rest. In the meantime, peel the onions and slice them into rings. Heat the clarified butter in a pan, add the onion rings and 1 heaped teaspoon of sugar, and season with a little salt and pepper. Sauté the onions until they are soft and most of the liquid has evaporated. Do not let them brown! Then remove the pan from the heat, let it cool slightly, and mix the onions well with the 3 tablespoons of cornstarch (this is to prevent the onion tart from becoming soggy at the end). Distribute the onions in portions over the dough. I always take small portions and spread them on the dough with my fingers. The onions are difficult to spread on the sticky dough. Bake the onion cake for 20 minutes in a preheated oven at 250°C (480°F). Onion cake is usually eaten cold, so many bakeries in the area sell it in portions.