Fruity onion cake from the springform pan

Ingredients for 1 servings:

• 1.2 kg onion(s)
• 100 ml water
• 2 tbsp butter
• 1 cup of crème fraîche (200 g)
• 2 tbsp, heaped wheat flour
• 4 eggs
• n. B. Salt and pepper, white or black
• e.g. nutmeg, freshly grated or mace, ground
• 250 g wheat flour
• 1 tsp salt
• 125 g butter, soft
• 1 egg(s)
• possibly garlic if needed
• possibly Parmesan, grated
• Butter for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

For the dough, quickly knead the wheat flour with half a teaspoon of salt, softened butter, one egg, 1 tablespoon of water, and half a clove of crushed garlic, then chill for one hour. Tips: It’s best to first make garlic butter from the butter and garlic so it distributes evenly throughout the dough. It’s also delicious to grate some Parmigiano Reggiano into the flour before adding the other ingredients. You won’t taste it as cheese, but it will make the dough even more tangy. For the filling, peel and dice the onions. Place them in a pot with the water and sauté over low (!) heat until translucent. Important: Do not allow them to brown, otherwise the fruity flavor will be lost later – roasted aromas are undesirable at this point! Add the butter and season with salt, pepper, and grated nutmeg. Let it cool slightly. The pot should be warm, but not so hot that you don’t want to touch it. Now quickly stir the flour into the onions, followed by the crème fraîche and the eggs. Take the dough out of the fridge and spread it evenly into the buttered springform pan. Meanwhile, preheat the oven to 200°C (top/bottom heat). Prick the dough in the springform pan with a fork and spread the onion filling on top. Bake on the oven rack in the middle for about 45 minutes, until the surface is nicely browned. Tip: It’s a good idea to place a baking tray lined with baking paper two levels below, as some melted butter tends to drip down to the bottom and then there’s no mess. Before the onion tart turns black on top, remove it from the oven, let it cool, and then enjoy lukewarm. A dry white wine goes very well with it.