Swabian onion cake with bacon

Ingredients for 12 servings:

• 250 g flour
• ½ tsp salt
• 1 egg yolk
• 120 g butter in flakes
• 75 ml water, ice-cold
• 1 kg onion(s)
• 3 cloves garlic
• 200 g bacon, diced
• 2 tbsp oil
• 1 tbsp flour (heaped tbsp)
• 3 cups of sour cream, 100 g each
• 2 tsp mustard, hot
• 3 eggs
• 1 egg yolk
• salt and pepper
• 1 marjoram
• Nutmeg, grated
• Flour, for rolling out
• Butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the dough, sift the flour, make a well in the center, and add the salt and egg yolk. Sprinkle the butter in small pieces on top and knead everything into a smooth dough, adding the water as you go. Shape the dough into a ball, wrap it in foil, and chill for 45 minutes. Meanwhile, for the filling, peel the onion and garlic cloves. Dice the onion and finely chop the garlic. Fry the bacon in a wide pan until lightly crispy. Heat the oil, add the onion, and cook over low heat until translucent and golden, but not browned. Briefly fry the garlic, then sift the flour over the dough, mix in well, and sweat through without browning. Whisk the sour cream with the mustard, egg yolk, eggs, and spices, then stir into the still-warm onion mixture. Season to taste. Roll out the dough on a floured surface into a round disc about 30 cm in diameter and line a greased springform pan (28 cm in diameter) with it. Prick the base several times with a fork, pushing the edges up slightly. Pour in the onion mixture and bake the cake in a preheated oven at 200°C (electric oven) for 45 minutes! The onion cake is best served lukewarm, but it’s also delicious cold!