Onion cake in Middle Franconian style

Ingredients for 1 servings:

• 375 g flour
• 40 g yeast, fresh
• 1 pinch of salt
• 125 ml milk, lukewarm
• 1 kg onion(s)
• 250 g cheese (Emmental), grated
• 50 g smoked ham, diced
• 2 ½ tbsp butter
• 2 m.-sized eggs
• 1 tbsp sour cream
• 1 clove(s) garlic
• 1 tsp caraway seeds, whole
• 1 tbsp basil, chopped, fresh or dried
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

Make a yeast dough with flour, yeast, salt and milk. Mix the milk and yeast to make a starter dough, let it rise, then knead with the remaining flour to form a firm dough and let it rise. In the meantime, peel the onions, slice them thinly and quickly sauté them in a pan with the butter and diced bacon until the onions have collapsed and are nicely browned. Let the onion mixture cool slightly. Meanwhile, roll out the yeast dough and line a greased springform pan with it and let it rise again. It is best to line the bottom of the springform pan with baking paper. Don’t roll out the base too thinly, as the mixture will rise quite high. Season the onion mixture with salt, pepper, caraway seeds, garlic and basil, mix in the sour cream, grated cheese and eggs and pour into the springform pan. Bake at 175°C for approx. 30-40 minutes.