Franconian onion cake made from puff pastry with diced ham

Ingredients for 1 servings:

• 3 eggs
• 5 large onions (vegetable onions)
• 1 ½ pkt. puff pastry
• ½ cube of stock
• 250 g bacon, diced
• 2 cups sour cream
• Caraway seeds
• Salt
• pepper
• Fondor
• 2 slices of toast
• 1 tbsp margarine (Sojola) or olive oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

hearty and fast

Add about 1 tablespoon of margarine to a large frying pan and set the heat to medium (Sojola margarine is cholesterol-free and ideal for frying and baking; you can also use olive oil or other fat for sautéing). Peel the five onions and cut them into very large cubes. Sauté with the 250g diced ham and 1 tablespoon of caraway seeds with the lid closed for about 10-13 minutes. After about 7 or 8 minutes, briefly run the two slices of toast under water. Once they’re soaked, squeeze out the excess water and fry in the pan (evenly spaced out – ideally tearing them into small pieces) for another 4-5 minutes. In the meantime, spread the finished puff pastry out on a baking sheet (unfortunately, one package isn’t quite enough, so you’ll have to use half of the second one as well – but you can freeze the rest and have the second half available for next time). Now, in a bowl, thoroughly mix the 2 cups of sour cream with the 3 eggs, preferably with a whisk. Season to taste with plenty of salt, pepper, Fondor (to taste), half a stock cube, and more caraway seeds (not too little, or it will taste bland). Spread the onion mixture on the puff pastry and pour the sour cream over it. Now bake the whole thing in a preheated oven at 180°C for about 45-50 minutes. My instructions aren’t entirely precise, as we have an ancient oven, and everything is a bit different there (baking times are longer, and if we preheat, everything turns black). Serve with a Franconian “Bremser,” also called Federweißer (but it tastes just as good in other regions), or a cold beer.