Onion cake with young wine

Ingredients for 6 servings:

• 500 g flour
• 1 point yeast (dry yeast)
• 2 eggs
• 60 g margarine
• 1 tbsp vinegar
• 1 tsp, leveled salt
• 0.38 liters of water
• 1 ½ kg onion(s)
• 500 g bacon, average
• 4 eggs
• some caraway, ground
• some salt and pepper
• 1 cup whipped cream (200g)

Instructions

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

Mix the flour and yeast well. Add the margarine, eggs, vinegar, salt, and water and knead with a dough hook. Cover the dough and let it rise in a warm place (approx. 30 minutes). In the meantime, peel the onions and slice them into rings. Dice the bacon and fry it in a pan (but only until light yellow). Remove the bacon cubes from the pan and fry the onions in the fat until golden yellow. Then let it cool. Knead the dough again vigorously and spread it on a greased baking sheet, keep it warm again, and let it rise. Then spread the slightly cooled onions evenly over the dough and sprinkle the bacon cubes on top. Mix the eggs, cream, caraway seeds, pepper, and salt and also add them to the dough. Bake in a preheated oven at E 200° or G mark 3 for approx. 30-40 minutes.