Onion cake

Ingredients for 1 servings:

• 125 g milk (warmed)
• 100 g flour (type 550)
• 22 g yeast, fresh = 1/2 cube
• 150 g flour (type 550)
• ½ tsp sugar
• 75 g fat (butter etc.)
• 1,000 g onion(s)
• 200g salami
• 300 g sour cream
• 4 tbsp oil (sunflower)
• 3 eggs
• ½ tsp caraway seeds, ground
• ⅛ tsp anise, ground
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Briefly mix the first three ingredients together, then add the dough ingredients to a bowl in the order listed above and knead briefly. Then place in the oven preheated to 50°C (122°F) for 15 minutes. Then knead the ingredients into a dough for about 3 minutes. Return to the oven. Meanwhile, weigh out the topping ingredients. Roughly dice the onions and finely dice the salami. Heat the oil in a pan and fry the salami. Add the onions to the pan and sauté thoroughly. Remove the pan from the heat and let cool. In the meantime, remove the dough from the oven and roll out on a greased baking sheet (38×30 cm), pulling up the edges slightly. Whisk the cream/sour cream with the eggs and spices, add to the cooled pan and season to taste. Mix everything together well and spread over the dough. Bake at 200°C (400°F) for about 35-45 minutes. When the dough turns brown and the dough begins to shrink slightly, the onion tart is ready to be served with wine. Tip: The onions are usually not cooked enough, meaning the topping will still be a bit runny. Adding 2-4 tablespoons of flour will improve the baking result, keep the oven clean, and give the onion tart a more appealing appearance. Leeks can be used instead of onions. Instead of salami, use lean or streaky bacon.