Onion cake in the southern Thuringian style

Ingredients for 1 servings:

• 1 kg bread dough
• 1 ½ kg onion(s)
• 100 g bacon
• 60 g margarine
• salt and pepper
• Caraway, crushed or ground, optional
• 200 g sour cream
• 1 egg(s)
• ½ tsp, heaped cornstarch
• Grease for the tray

Instructions

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

Make a bread dough or order it from a baker (I use farmer’s bread dough from CK). Peel the onions and cut them into approximately 1×1 cm cubes. Cut the bacon into small cubes. Fry the bacon in a large pan until crispy. Add the margarine. Once it has melted, add the onions and simmer over medium to low heat for about 1/2 hour. The onions should not be toasted. Season with salt and pepper halfway through. Optionally, add about 1/2 tablespoon of ground caraway seeds (I season with ground caraway seeds for the children). Meanwhile, roll out the bread dough onto a well-greased baking sheet. Pull up the edges, otherwise the onion juices will run underneath. Then spread the onions over the bread dough. Whisk the sour cream, egg, and cornstarch vigorously and carefully spread it over the onions with a tablespoon. The cream should almost completely cover the cake. Bake in a preheated oven at 200-220°C (top/bottom heat) for about 30-40 minutes. Once the cream is nicely browned, the cake is ready. We serve it with coffee.