Baked Maultaschen with egg and homemade fried onions from the oven

Ingredients for 2 servings:

• 6 tbsp butter
• 1 large onion(s)
• 2 tbsp flour
• 600 g Maultasche(s), from the refrigerated section
• 4 eggs
• 2 tbsp chives

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Swabian country cuisine, vegetarian

Preheat the oven to 80 degrees top and bottom heat. Peel and core the onion, then use a sharp knife to slice it into approximately 1 mm thick rings. The thinner the onion rings, the better the fried onions will be. The onion will lose volume during roasting in the oven, so use 2 small or 1 large onion for 2 people. Melt 3 tablespoons of butter in a small frying pan until foamy, covering the entire bottom of the pan. Sauté the onion rings for about 3 minutes until translucent. Dust with flour and fry for 10-15 minutes, turning frequently, until browned. Then, tear the onions apart and place them on a baking sheet and roast for 90 minutes. Turn them over halfway through and briefly let the moist air escape from the oven about 4 times over the 90 minutes. Then let the fried onions cool for 10 minutes. Cut 600g of Maultaschen into 0.7cm wide strips. It doesn’t matter whether you use vegetarian, Swabian-filled, or veal-filled ones. Wash and dry the chives, and use a sharp knife to finely chop 2 tablespoons of chives. Then break 4 eggs into a small, tall bowl, whisk them, and season generously with salt, pepper, and the 2 tablespoons of chives. Heat 3 tablespoons of butter in a large pan and melt. Add the Maultaschen strips and fry, turning frequently, until lightly browned. Add the egg mixture and fry for about 4 minutes, until the egg sets, stirring frequently. Serve with the homemade fried onions as a topping.