Italian onion and cheese cake

Ingredients for 4 servings:

• 375 g flour
• 40 g yeast
• pinch(s) of salt
• ⅛ liter milk, up to 1/4 liter, lukewarm
• Flour, for rolling out
• Margarine, for the mold
• 750 g onion(s)
• 250 g Parmesan, whole or Edam
• 50 g smoked bacon
• 2 tbsp butter or margarine
• 2 eggs
• 3 tbsp sour cream
• Garlic salt
• 1 tsp caraway seeds
• 1 tbsp basil, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place flour in a bowl. Add crumbled yeast and salt. Add 1/8 cup milk. Add the remaining milk only if the dough is too stiff. Knead until smooth. Cover and let rise in a warm place for 15 minutes. Roll out on flour until pencil-thick. Grease a 26 cm springform pan and line with the dough. Peel and finely slice the onions. Coarsely grate the cheese. Finely dice the bacon. Fry the bacon in hot butter. Add the onions and sauté until soft. Let cool slightly. Fold in the cheese. Fold in the beaten eggs and sour cream. Fold in the spices. Spread the filling over the dough. Place the pan in the preheated oven (middle rack). Bake for 30 minutes. Electric oven: 225-250°C, Gas Mark 4-5.