Onion cake

Ingredients for 3 servings:

• 170 g wheat flour
• 20 ml olive oil
• 50 ml milk, lukewarm
• 10 g yeast
• ½ tsp honey
• 1 egg(s)
• ½ tsp salt
• 50 g diced ham, optional
• 800 g onion(s), peeled, finely sliced
• 50 ml oil
• 2 eggs
• 100 ml cream
• 2 tsp herbal salt

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 10 minutes

For the yeast dough: Place the flour and salt in a large bowl and make a well in the center. Dissolve the yeast and honey in the lukewarm milk and fill the well with the egg. Spread the olive oil around the edge and form a smooth dough from the center outwards. Mix in a little more flour if necessary. Set the finished dough aside for about 1 hour until it has doubled in size. Knead and roll out the dough again and place it in a 24-26 cm springform or tart pan. Let it rise in the pan for another 20 minutes. For the filling: It’s best to prepare this while the dough is rising. Pour the oil into a large pan or saucepan and sauté the ham cubes. Add the finely sliced ​​onions and fry until translucent. Let the mixture cool. Whisk together the eggs, cream, and herb salt. Next, spread the cooled onions on the cake base and pour the egg and cream mixture over it. Bake the cake for about 40 minutes at 190°C (top/bottom heat) on the lowest rack. Then, let it cool for about 15 minutes before serving.