Jutta's most delicious onion cake

Ingredients for 1 servings:

• ½ cube of fresh yeast or 1 packet of dry yeast
• 500 g flour
• ½ tsp sugar
• 1 ½ tsp salt
• 300 ml water, lukewarm
• 2 tbsp oil
• 1 kg onion(s)
• 150 g smoked bacon
• 150 g sour cream
• 3 eggs
• 1 tsp caraway seeds
• e.g. salt and pepper
• n. B. Flour for the work surface
• Grease for the tray

Instructions

Working time approx. 1 hour 5 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 15 minutes

First, mix the yeast with sugar, 4 tablespoons of lukewarm water, and 1 tablespoon of flour to make a starter dough. Cover and let rise at room temperature for 15 minutes. Then, combine the salt, oil, remaining flour, lukewarm water, and the starter dough in a bowl and knead everything into a smooth dough for about 5 minutes. Knead the dough thoroughly by hand on a work surface for another 5 minutes. Then, cover and let rise in a warm place for 45 minutes. In the meantime, dice the onion and bacon. Fry the bacon in a pan for 5 minutes, then add the onions and sauté both for another 10 minutes over medium heat. Then let cool slightly. After the rising time, transfer the dough to a floured work surface and knead briefly. Then roll it out on a greased, deep baking sheet. Press the dough up slightly at the edges. Let rise for another 15 minutes. Meanwhile, mix in the sour cream and eggs. Add the onion and bacon mixture, caraway seeds, and plenty of salt and pepper, and stir in. Spread this topping evenly over the dough base. Place in a cold oven on the second rack from the bottom and bake at 200°C (top and bottom heat) for about 40 minutes until golden brown. The onion cake is best enjoyed lukewarm with a glass of Federweißer or white wine. For example, if you make 6 sliced ​​onion cake pieces, each contains 190 kcal, 5 g protein, 9 g fat, and 21 g carbohydrates.