Baden onion cake

Ingredients for 4 servings:

• 200 g flour
• ⅛ liter milk
• 10 g yeast, fresh
• 1 pinch(s) of sugar
• 1 pinch of salt
• 2 tbsp water, lukewarm
• 40 g butter or margarine, soft
• 500 g onion(s)
• 125 g bacon, streaky, smoked
• 3 eggs
• ⅛ liter sour cream
• Salt
• 1 pinch of caraway
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

the best I’ve ever eaten – easy to prepare

Put the flour in a bowl. Mix the milk, yeast, sugar, and salt together and knead into the flour. Add water and softened, but not hot, butter or margarine. Mix everything with the dough hook until the yeast dough pulls away from the bottom of the bowl. Cover the dough with a cloth and let it rise for 30 minutes. Meanwhile, peel the onions and slice them into rings. Cut the bacon into 1 cm thick strips and fry in a pan. Add the onions and sauté until golden brown, stirring constantly. Lightly grease a round pan or small baking sheet. Roll out the yeast dough and place it in the pan, pressing the edges up slightly. Whisk together the eggs and sour cream. Season with salt and caraway seeds. Pour the cooled bacon and onion mixture onto the yeast dough and pour the egg white mixture over it. Bake the onion tart in a preheated oven at 200°C (top/bottom heat) for about 35-40 minutes until golden brown. Serve the cake warm with young wine.