Cheese and onion cake

Ingredients for 1 servings:

• 375 g flour
• Salt and pepper, white, from the mill
• 125 g butter, cold
• 2 tsp vinegar
• 750 g onion(s)
• 2 tsp oil
• 250 g cheese, grated, e.g. Comte
• 350 ml milk
• 3 eggs
• 150 g sour cream
• 40 g flour
• nutmeg
• 150 ml water
• Fat, for the shape
• Flour , for the shape

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Quickly rub together flour, salt, and butter in small pieces with your hands until crumbly. Add cold water and vinegar, and knead everything until smooth. Chill for about 1 hour. Peel and slice the onions. Sauté in batches in hot oil until golden brown, then season. Let cool. Mix the milk with the flour. Bring to a boil while stirring. Simmer over low heat for about 5 minutes. Melt 3/4 of the grated cheese in it. Remove from the heat. Whisk the eggs and sour cream, stir into the sauce, and season. Roll out the dough into a circle (about 40 cm in diameter) on a greased and floured baking sheet. Press up the edges slightly. Prick the dough several times. Distribute the onions on top. Pour the sauce over the dough and sprinkle with the remaining cheese. Bake in a preheated oven (electric oven: 200°C, fan oven: 175°C) for about 35 minutes.