Onion cake from Normandy

Ingredients for 1 servings:

• 1 cube of yeast
• ¼ liter of lukewarm milk
• 1 tsp sugar
• 50 g butter
• 500 g flour
• 1 tsp salt
• Grease for the tray
• 1 kg onion(s)
• 80 g butter
• 200 g smoked bacon, finely diced
• 1 tbsp flour, optional
• 2 eggs
• 3 tbsp milk
• Caraway, ground
• ⅛ liter sour cream
• 2 egg yolks
• 500 g Gouda, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

hearty and simply delicious (baked on a tray!)

Dissolve the yeast in the lukewarm milk with the sugar. Add the butter in small pieces to the flour. Add the yeast mixture and finally the salt. Knead all ingredients together well until you have a smooth dough (I let my bread maker mix the dough in dough mode). Place the dough on a greased baking sheet and roll it out evenly. Let it rise in an unheated oven for about 1/2 hour. In the meantime, halve the onions and slice them into thin rings. Sauté them in about 80g of butter, but DO NOT brown them. Add the finely diced bacon and sauté briefly. Depending on the liquid released by the onions, dust with about 1 tablespoon of flour to thicken it. Whisk both eggs with the milk and season with a little ground caraway. Add to the onions. Spread everything evenly over the dough. Pre-bake in a hot oven for 15 minutes at 200°C – 225°C (top/bottom heat) on the middle rack. Meanwhile, mix the sour cream with the egg yolks and the grated Gouda cheese. Spread evenly over the pre-baked cake and bake for another 30 minutes at 170°C (338°F). The cheese crust should be golden yellow and the base lightly browned – then the onion cake is just right. Serve with lamb’s lettuce or other greens and Federweißer (Federweißer) or a smooth white wine. Tip: This onion cake is great for preparing ahead for a larger group. Always prepare the appropriate amount of batter and topping for each cake in portions. This way, when your guests arrive, you can bake one cake at a time. While one is being eaten, the next can already be in the oven, and the one after that, already prepared on baking paper the size of a baking sheet, can “wait” to bake. This way, your guests will always have fresh, hot onion cake. The cake also freezes wonderfully and reheats in the microwave. However, it tastes best fresh.