Franconian onion plootz

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast or 40 g fresh yeast
• ½ tsp sugar
• 1 tsp salt
• 300 ml milk, lukewarm
• 1 tbsp sunflower oil
• 1 egg(s)
• 2 kg onions
• 400 g bacon, well marbled
• 2 cups sour cream
• Caraway seeds
• salt and pepper

Instructions

Working time approx. 50 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

For the dough, sift the flour into a bowl and make a well in the center. Mix the yeast with the sugar and a little lukewarm milk, pour it into the well, and mix with a little flour to form a pre-dough. Let the dough rise in a warm place until doubled in size. Now add the remaining ingredients. Knead the dough and let it rise again in a warm place for 30 minutes. Tip: I use a bread maker, add all the ingredients, and set the yeast dough program. This works best. For the topping, peel the onions and thinly slice them. Finely dice the bacon. Sauté both in a pan without adding any fat until translucent. Mix with sour cream and season with caraway seeds, salt, and pepper. Roll out half of the dough (the whole dough is enough for 2 baking sheets) thinly with a rolling pin on a baking sheet and cover with the cooled onion mixture. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes. I like to enjoy this with a Federweißer or a chilled Franconian white wine.