Onion cake

Ingredients for 1 servings:

• 375 g flour
• ½ tbsp salt
• 20 g fresh yeast (half a cube)
• 1 tbsp sugar
• ¼ liter milk (room temperature)
• 60 g butter (room temperature)
• 1 ½ kg onion(s) (cut into half rings)
• 200 g bacon (diced)
• 50 g butter
• 4 eggs
• 1 cup sour cream
• salt and pepper
• nutmeg

Instructions

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

Swabian style

For the dough, sift the flour into a bowl and make a well in the center. Crumble in the yeast, mix with 1 tablespoon of milk and the sugar, cover with flour on the sides, and let rise in a warm place for 15 minutes. Brown the bacon in the butter, add the onions, and sauté until soft. Let cool. Add the remaining ingredients to the dough and knead well. You want a firm yeast dough. Use flour and milk (warm them up first) to adjust the consistency so that the dough easily lifts from the bottom of the bowl and is shiny. Cover and let rise for 30 minutes. For the topping, whisk the eggs with salt, pepper, nutmeg, and sour cream and mix into the onions. Preheat the oven to 190 degrees Celsius. Roll out the dough with a little flour to the size of a baking sheet (I roll it out directly on baking paper, which I then place on the baking sheet). Press up one edge and prick the base evenly with a fork. Spread the onion mixture over the dough. Let it rest briefly. Bake in the oven for about 45 minutes.