Jeanny's favorite onion cake

Ingredients for 1 servings:

• 150 g flour
• ¼ tsp salt
• 20 g butter, soft
• 10 g yeast, fresh
• 75 ml milk, lukewarm
• some fat, for the mold
• 500 g onion(s)
• 100 g smoked bacon or ham cubes
• 10 g butter
• Salt
• pepper
• cumin
• 1 egg(s)
• 1 egg yolk
• 80 ml cream
• 50 g crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe for a 20-piece mold

Heat the milk, dissolve the yeast in it, and let it rise for a few minutes. Mix the flour with the salt, add the yeast milk and the softened butter, and knead everything into a smooth dough. Let it rise for about 30 minutes, until it has significantly increased in size (I always do this in the BBA). Meanwhile, peel the onions, halve them, and slice them into rings. Fry the bacon or ham cubes in the butter, add the onions, and continue frying until the onions are translucent. Season the mixture with salt, pepper, and cumin, set aside, and let cool. Preheat the oven to 200°C (400°F). Press the yeast dough into a greased 20cm springform pan and raise the edges to about 3-4cm (1½”) high (it’s best to roll them out with a rolling pin beforehand), then let it rise for another 10 minutes. Whisk the egg, egg yolk, crème fraîche, and cream together and stir into the cooled onion mixture. Spread the mixture over the batter and bake the onion tart for about 30-35 minutes. Serve warm.