Onion cake

Ingredients for 1 servings:

• 250 g wheat flour, type 550
• 1 packet of dry yeast
• Sea salt
• 1 tbsp olive oil
• 120 ml water, lukewarm
• 4 large onions
• 1 tbsp rapeseed oil
• 1 tsp vegetable broth, instant
• 1 cup sour cream
• 2 tbsp low-fat curd cheese
• 1 egg(s)
• 100 g cheese, grated
• salt and pepper
• n. B. Caraway

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 10 minutes

for 8 pieces

Mix the flour, yeast, and a pinch of salt. Add the olive oil and water and knead with a hand mixer for about 5 minutes until the dough no longer sticks to the sides of the bowl. Let it rise for at least 1 hour, placing a kitchen towel over the bowl. Peel and finely chop the onions. Heat the oil in a non-stick or cast-iron pan and sauté the onions until translucent. Stir about 1 teaspoon of vegetable stock into the onions and let cool slightly. Mix the sour cream, quark, and egg together with the cheese and stir into the onion mixture. Season with salt, pepper, and caraway seeds, if desired. Knead the yeast dough briefly, then let it rise again for about 10 minutes. With floured hands, place the dough on a baking sheet lined with baking paper or greased with butter, or roll it out on the work surface to the size of the baking sheet. Spread the onion mixture evenly on the dough. Bake in a preheated oven at 220 degrees for about 15-20 minutes.