Palatinate onion cake with coarse onions

Ingredients for 1 servings:

• 125 g quark (no low-fat quark or layered cheese)
• 2 tbsp milk
• 1 egg(s)
• 4 tbsp oil
• 1 tsp, leveled salt
• 250 g flour
• 1 packet of baking powder
• 4 large onions
• 125 g bacon, diced
• ¼ liter sour cream
• 4 eggs
• salt and pepper
• 1 tbsp caraway seeds, about
• Margarine for the baking tray
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with quark – oil dough

Make a dough from quark, milk, 1 egg, oil, salt, flour, and baking powder. Knead it first with the dough hook of a hand mixer, then with your hands until it no longer sticks. Peel and halve the onions. Cut each half into not-too-thin slices. Fry the bacon cubes in a large pan or saucepan. Add the onion rings and sauté until translucent. Roll out the dough on a floured surface and line a greased baking sheet, springform pan, or rimmed pizza pan (26-28 cm). Whisk the cream with the eggs, salt, and pepper. Mix in caraway seeds, if desired. Spread the onion and bacon mixture evenly over the dough base and pour the cream mixture over it. Bake in a preheated oven (200°C, top/bottom heat) for about 45 minutes. Serve the cake hot. A glass of wine goes best with this cake. The people of the Palatinate region love the new wine they serve with it in the fall!