Onion cake with cream topping

Ingredients for 1 servings:

• 100 g smoked bacon, streaky
• 1 bunch of spring onions
• 2 large onions
• 1 can of dough (chilled fresh dough)
• salt and pepper
• 1 m.-sized egg(s)
• 200 g sour cream or creme fraiche
• possibly parsley, chopped, if required

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Preheat oven to 200°C (top/bottom heat). Remove the dough from the can according to the package instructions. Place on a baking sheet lined with baking paper, dust with flour, and roll out with a rolling pin into a rectangle (approx. 20 x 30 cm). Dice the bacon. Clean and wash the spring onions and slice into rings. Peel the onions, halve them, and slice them into thin rings. Fry the bacon in a pan. Add the whole onions and fry for about 2 minutes, turning occasionally. Season with salt and pepper. Let cool. Whisk the egg and sour cream. Season generously with salt and pepper. Spread the onion mixture evenly over the dough, leaving a small edge free. Pour the sour cream topping over the dough. Bake in the hot oven for about 12 minutes. Garnish with parsley, if desired, and serve.