- 380 g Flour
- 1 packet Dry yeast
- Caraway seeds - amount as desired
- Salt to taste
- 200 ml Lukewarm water - possibly more
- 20 g Flour for the baking sheet
- 1 large Bowl of onions, peeled, halved and sliced
- 150 g Lean ham cubes
- 150 ml Vegetable broth - also instant - maybe even more
- 600 g Sour cream
- 2 large Eggs - or 3 small ones
- Salt, pepper, paprika
- Mix all ingredients together when dry. Gradually pour in the lukewarm water, but only enough until the dough is smooth. Let it rest for 30 - 45 minutes. By the way, don't be too hesitant about caraway seeds. You should already see that which is in the dough ........
- Steam the onions in a large pan in the vegetable stock until the liquid has completely evaporated. The amount of broth depends on the amount of onions. You should not swim in broth when steaming. So please determine yourself if you want a larger amount of onions.
- Once the liquid has evaporated, add the bacon, stir everything well and cook a little more until the onions have taken on a light color.
- In the meantime, whisk the sour cream and eggs. Season with pepper, paprika and salt. Be careful with the salt, because the bacon is already salty.
- Now pour the scmand-egg mixture over the onions and simmer gently, stirring, until the mixture begins to thicken. Then immediately remove from the stove and set aside.
- Oven to 180 degrees circulating air - preheat to 200 degrees without circulating air. Line the baking sheet with parchment paper. Roll out the dough with the extra flour on the baking sheet and let it rest for another 10 minutes.
- Then distribute the onion and sour cream mixture on the dough and bake on the middle rack for 30 - 40 minutes. The topping should be golden-yellow, slightly brown, then the onion cake is perfect.
- A well chilled Riesling or Pinot Gris ......... and enjoyed it warm ... simply divine ......... 'n Gut'n