Onion cake with bacon and white wine

Ingredients for 1 servings:

• 125 g flour
• 1 packet of dry yeast
• 1 pinch of salt
• 75 ml milk
• 20 g butter
• 400 g onion(s), diced
• 100 g diced raw ham
• 100 ml white wine
• 1 tbsp sugar
• 3 eggs
• 1 cup sour cream, 200 g
• 1 cup sour cream, 200 g
• Salt
• pepper
• nutmeg
• Caraway seeds

Instructions

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

Place the milk and butter in a mug. Heat in the microwave until the butter melts and the milk is warm, but not hot. Add the dried yeast and a pinch of salt. Mix with the flour in a bowl until there are no dry spots. Cover and let rise at room temperature until the remaining ingredients are incorporated. Preheat oven to 200°C. Peel and dice the onions. In a pan, fry the ham cubes in a little clarified butter or oil until not too crispy. Remove from the pan and set aside. Add the onions to the pan, adding a little lard if desired, and sauté until translucent. Make sure the onions do not brown. Sprinkle with the sugar and pour over the white wine. Simmer until most of the liquid has evaporated. Add the ham cubes. Whisk together the sour cream, eggs, and seasonings to taste. Grease a 16 cm springform pan. Knead the dough and add a little flour if it’s too sticky. Place slightly less than half of the dough into the springform pan as the base. Shape the rest into a sausage shape and place it on the edge of the pan. Press it down to form a high edge. Mix the egg mixture with the cooled onions and the ham. Pour into the pan and bake on the lowest rack for about 1 hour. After 1 hour, cover with aluminum foil and reduce the temperature to 175°C for 30 minutes to prevent it from getting too dark. The onion tart is ready when the mixture has set and is a beautiful golden color. Serve with a salad and a glass of Federweißer or another light wine.