Onion cake – the slightly slimmer version

Ingredients for 1 servings:

• 60 g low-fat curd cheese
• 3 eggs
• 125 g flour
• ½ tsp baking powder
• 5 tsp vegetable oil
• 100 ml low-fat milk
• 500 g onion(s)
• salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Preheat the oven to 190°C (160°C fan-assisted oven). Grease and flour a 24 cm springform pan or line it with baking paper. Peel the onions, halve them if necessary, and slice them into thin strips. Heat 2 teaspoons of oil in a pot or pan (do not overheat) and sauté the onions until softened. Mix two eggs with the milk and season with salt and pepper. For the dough, mix the quark with 3 teaspoons of oil, 1 egg, and a little salt. Mix the flour and baking powder and knead in one at a time until the dough is smooth. Pour the dough into the baking pan, flatten it with your fingers, and pull up a small edge. Spread the onions evenly over the dough and pour the egg wash over it. Bake in the preheated oven for about 40 minutes. Since every oven bakes differently, do the skewer test. The egg wash should have set and the base should be cooked through. The onion cake can be eaten hot or allowed to cool slightly. It still tastes great reheated, so it’s easy to make ahead. If you want to make the dough with whole-wheat flour, you may need to add an extra tablespoon of water.