Baden Dünnele

Ingredients for 9 servings:

• 500 g onion(s), white
• 2 tbsp clarified butter
• some salt, pepper
• 250 g wheat flour
• 1 tsp sugar
• ⅛ liter milk
• ½ cube of yeast (20 g)
• some milk
• 1 tbsp oil, neutral
• 80 g cheese (Emmental), coarsely grated

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Yeast cheese pastries

Peel the onions, halve them, and slice them into thin strips. Sauté them in hot clarified butter with a little water, covered, for 15 minutes. Remove from the heat and season. Dissolve the yeast in a little milk. Knead the flour, salt, sugar, the yeast dissolved in the milk, the milk, and the oil into a smooth dough. Let it rise in a warm place for about 40 minutes, until it has doubled in size. Dust the dough with flour and knead again. Preheat the oven to 200°C (top/bottom heat). Roll out the dough thinly on a floured surface and place it on a greased baking sheet. Top with the sautéed onions and bake for 20 minutes. After 10 minutes, sprinkle the cheese on the Dünnele and finish baking. Goes well with white wine.