Alsatian onion cake

Ingredients for 1 servings:

• 250 g flour
• ½ tsp salt
• 125 g butter, cold or margarine
• 1 egg(s)
• Flour , for the work surface
• Fat, for the shape
• 1 kg onion(s), large
• 40 g butter or margarine
• Salt
• Pepper, white
• 3 eggs
• 200 ml milk
• 200 g whipped cream
• Nutmeg, grated
• 200 g cheese, grated Emmental

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

Mix flour and salt in a bowl. Add the fat in flakes, egg and 1 tbsp ice-cold water. Knead everything with the dough hook of a hand mixer. Then knead with your hands until you have a smooth dough. Cover and chill for about 1 hour. In the meantime, peel and halve the onions and cut them into thin slices. Heat the fat. Sauté the onions in it for about 20 minutes, stirring occasionally, until golden brown. Season well with salt and pepper. Allow the onions to cool slightly. Whisk together the eggs, milk and cream. Season with salt, pepper and nutmeg. Roll out the dough on a little flour to a round shape (about 28 cm). Grease a tart or springform pan (26 cm). Place the dough in the pan and press the dough down or push it up about 3 cm. Spread the onions on the dough and pour the egg cream evenly over it. In the above-mentioned way. Bake in the oven at 200 degrees Celsius (180 degrees Celsius fan oven, gas mark 3) for about 40 minutes until golden brown. The onion tart is best served warm.