Mom's onion cake

Ingredients for 6 servings:

• 250 g flour
• 10 g yeast, fresh
• ½ cup(s) milk, lukewarm
• 1 pinch of salt
• 1 pinch(s) of sugar
• 50 g butter, melted and cooled
• 2 eggs
• 1 kg onion(s)
• 200 g bacon (or ham)
• 30 g butter
• 125 ml sour cream
• 2 egg yolks
• Salt
• pepper
• Water

Instructions

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

For the yeast starter: Put the flour in a bowl, make a well in the middle, crumble in the yeast, sprinkle with salt and sugar, dust with a little flour, pour in lukewarm milk and leave to rise in a warm place, covered, for about 15-20 minutes. Melt the butter and let it cool slightly. Add the eggs and melted butter to the yeast starter and knead with a dough hook until it pulls away from the sides of the bowl. Finally, knead by hand. The dough should no longer stick! (If necessary, carefully add more flour until it no longer sticks.) Form a ball and cover the dough and let it rise in a warm place until it has roughly doubled in size (takes about 45 minutes). For the topping: Sauté the onions and ham/bacon in butter, then fill about halfway with water, sauté until the onions have softened and collapsed. The slightly cooled mixture! Combine the onion mixture with the sour cream and egg yolks, season with salt (careful! The bacon/ham already contains plenty of salt) and pepper. Preheat oven to 180°C. Roll out the dough on a greased or parchment-lined baking sheet, press up an edge, and spread the topping on top. Bake in the preheated oven at medium heat (180°C) for about 30 minutes.