Onion cake with cream topping

Ingredients for 4 servings:

• 100 g smoked bacon
• 1 bunch of spring onions
• 2 large onions
• 1 can of dough (fresh dough for baguette rolls), from the refrigerated section
• some flour
• Salt
• pepper
• 1 egg(s)
• 200 g sour cream or crème fraîche
• Flour for the baking sheet

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 200°C. Dice the bacon. Clean and wash the spring onions and slice into rings. Peel the onion, halve it and slice it into thin rings. 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 into a rectangle (approx. 20 x 30 cm) using a rolling pin. Fry the bacon in a non-stick pan. Add the whole onion rings and fry for approx. 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 it. Bake in the hot oven for approx. 12 minutes. Garnish with parsley if desired and serve immediately.