Onion cake in a muffin tin

Ingredients for 1 servings:

• 250 g wheat flour type 405
• 7 g dry yeast
• 1 tsp salt
• 150 ml water, lukewarm
• 2 tsp oil
• 500 g onion(s)
• 150 g bacon, streaky
• 1 tsp thyme
• some water
• Pepper, from the mill
• 2 m.-sized eggs
• 100 g sour cream
• Nutmeg, freshly grated
• salt and pepper
• Oil for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

suitable for buffets, finger food, can be prepared, for 12 muffins

For the dough, put the flour in a bowl, mix in the yeast and salt. Add the lukewarm water. Add the oil. Knead everything together well using a dough hook. When the dough starts to pull away from the sides of the bowl, cover and let it rise for about 30 minutes. Peel the onions, cut them into half rings or roughly dice them. Cut the bacon into small cubes. Fry them in a hot pan over medium heat. When the fat has rendered, remove the cubes and set aside. Fry the onions in the fat. When they have taken on some color, add the thyme and a little water. Cover and sauté for about 10 minutes until soft, then fold in the bacon cubes. Remove from the heat and let cool. Whisk the eggs, stir in the sour cream, and season. Stir in the lukewarm onions. Preheat the oven to 200°C (top/bottom heat). Knead the dough and divide it into 12 portions. Roll them out and line the greased muffin cups with them. Pre-bake the muffin cup with the batter on the lowest rack for 5 minutes. Remove from the oven and divide the filling between the cups. Return to the oven and bake on the lowest rack for about 10-12 minutes. Then switch to fan-assisted mode for another 4-6 minutes to brown the onion cakes. Serve warm, lukewarm, or cold. Serve with a glass of Federweißer and a salad for dinner for 4 people.