Swabian onion cake

Ingredients for 12 servings:

• 375 g flour (wheat flour, whole wheat flour)
• 1 packet of yeast (dry or fresh yeast)
• 1 tsp, heaped salt
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, heaped caraway powder
• 1 egg(s)
• 150 ml milk, or water
• 50 g butter, melted and cooled
• 2 onions (vegetable onions)
• 1 clove(s) garlic
• 3 tbsp oil
• 1 tsp salt
• 1 pinch(s) of ground pepper
• 1 tsp rosemary, ground
• 1 tsp caraway seeds
• 350 g bacon, streaky
• 200 g cheese (Gouda), medium-aged
• 3 eggs
• 2 tbsp, whipped crème fraîche, or sour cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Make a yeast dough from flour, yeast, spices, egg, milk, and melted butter. For the topping: Peel the onions, quarter them, and slice them. Peel and crush the garlic clove. Sauté the onions and garlic in oil until translucent and season with salt, pepper, rosemary, and caraway seeds. Sauté in an uncovered pan for about 15 minutes, then let cool. Dice the streaky bacon and grate the Gouda cheese. Stir the bacon, Gouda cheese, crème fraîche, and eggs into the onion mixture and season with salt and pepper. Roll out the yeast dough and line a baking sheet (pull the dough up slightly at the edges) and spread the onion mixture on top. Let it rise again, then place it in the oven. Bake at 200 to 220 degrees Celsius (400 to 420 degrees Fahrenheit) for about 40 minutes.