Onion cake with salami

Ingredients for 1 servings:

• 500 g flour
• 250 ml water, lukewarm
• 2 packets of dry yeast
• 2 tbsp herbs, mixed, dried or fresh
• 1 pinch of salt
• 4 tbsp oil
• 1,000 g onion(s)
• 100g salami
• 200 g cream cheese
• 4 eggs
• Herbs
• salt and pepper
• chili powder
• Paprika powder
• n. B. Cheese, grated

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

quick, tasty and hearty

Mix the flour and dry yeast in a bowl, add the salt, herbs, oil, and warm water. Knead all ingredients until you have a smooth, non-sticky ball of dough. If you like, you can cover the dough and let it rise for half an hour in a warm place (e.g., in an oven at 50°C or on the radiator in winter), but this is not absolutely necessary. Roll out the dough evenly on a baking sheet lined with baking paper and pull up an edge. Peel and dice the onions and sauté in a pan with a little oil until translucent. Dice the salami, add it, and fry it. Mix the cream cheese with the eggs, herbs, and spices and pour it over the onion mixture. Mix everything well and spread evenly over the rolled-out base. If you like, you can sprinkle with grated cheese. Bake at 175°C fan oven for about 25 minutes. As a main course, it serves 4 people – as a snack with beer or wine, it certainly serves 6-8 people. I use low-fat cream cheese with herbs and low-fat salami (e.g. beef or turkey).