Onion strudel

Ingredients for 1 servings:

• 300 g flour (wheat flour)
• Salt
• 100 ml water, lukewarm
• 1 egg(s)
• 3 tbsp oil
• 1 ½ kg onion(s) (vegetable onions)
• 100 g bacon, streaky
• 80 g clarified butter
• salt and pepper
• 2 tsp caraway seeds
• Fat, for the tray
• 1 egg yolk
• 2 tsp oil

Instructions

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

Cut the onions into thin rings and the bacon into cubes. Fry the bacon cubes in clarified butter, add the onion rings, and sauté for 10-15 minutes. Season with salt, pepper, and caraway seeds. Let cool. Put the flour in a bowl, add the salt, just under 100ml of lukewarm water, the egg, and oil, and quickly knead into a smooth dough. Place the dough on parchment paper in a hot, dry saucepan (boil water in it first). Cover and let rest for 30 minutes. Roll out the strudel dough on a large, floured cloth into a thin rectangle (approx. 50×70 cm). It should be transparent. Spread the filling over the dough (leaving about 3 cm free on the sides). Roll up the dough using the cloth, press the ends together firmly, and place it on a greased baking sheet. Mix the egg yolk with the oil and brush the strudel with it. Bake in a preheated oven at approx. 225°C for 35-40 minutes.