Onion cake

Ingredients for 4 servings:

• 400 g flour
• ¾ cube of yeast
• 250 ml milk, lukewarm
• 1 tbsp oil
• ½ tsp salt
• 1 kg onion(s)
• 150 g bacon
• salt and pepper
• nutmeg
• Caraway seeds
• 200 g sour cream
• 100 g sour cream
• 4 eggs

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Yeast dough according to country women’s style

Crumble the yeast into the lukewarm milk and stir. Make a pre-dough from 2/3 of the flour and the milk/yeast mixture, cover, and let rise for about 15 minutes. Then add the remaining flour, oil, and salt and knead well. Cover again and let rise in a warm place for about 45 minutes (I always put the bowl in the oven at 50°C). Tip: Alternatively, you can use a packet of dried yeast instead of fresh yeast. This eliminates the need to prepare the pre-dough and allows the dough to rise for about 1 hour. Peel the onions and slice them into rings. Sauté them with the bacon in a deep pan for about 15 minutes. Transfer to a large bowl and season with salt, pepper, nutmeg, and caraway seeds. Let cool slightly, and when the mixture is lukewarm, add the sour cream and sour cream to the mixture and stir to combine, followed by the eggs. Roll out the yeast dough and place it on a square baking sheet. Spread the onion mixture over the dough (if there’s too much liquid, simply leave it in the bowl and leave it in the pan). Bake in a preheated oven at 190-200°C (top/bottom heat) for about 35-40 minutes.