Onion cake with shortcrust pastry

Ingredients for 5 servings:

• 1 kg onion(s), very finely chopped
• 100 g butter
• 1 cup sour cream
• 4 eggs
• 2 tbsp, leveled wheat flour
• 150 g ham, raw, lean, diced
• some salt
• Caraway powder
• 300 g wheat flour
• 2 tsp baking powder
• 2 eggs
• g margarine
• some water
• some salt

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

A recipe from my grandma

Gently sauté the very finely chopped onions (you can also chop them in a food processor) in the butter. They should be soft, but not browned. Let them cool, and stir in the diced ham. This step can also be prepared the night before. For the dough, combine the flour with the baking powder and a little salt. Place it on a work surface, then make a well in the center. Crack the two whole eggs into the well. Add margarine (you may need less than 200g) in pieces to the edges. Quickly knead with your hands until a smooth dough forms and chill for about 30 minutes. If it’s difficult to work with, add a tablespoon of water. For the topping, whisk the four eggs with a cup of sour cream, season with a little salt and caraway seeds to taste, and thicken slightly with 2 tablespoons of plain flour. Roll out the dough thinly on a baking sheet lined with parchment paper. Brush with a little of the sour cream and egg mixture. Place the cooled onions from step 1 on top. Cover with the remaining sour cream and egg mixture. Bake in a preheated oven at 180°C (top and bottom heat) for about 45-60 minutes. Serve warm. This goes well with Federweißer, of course, in season, but other white wines also go well with it. Vegetarians can simply omit the ham; it doesn’t detract from the flavor. This recipe comes from a Black Forest colleague of my grandmother’s.