Swabian Onion Cake

Dough:

1. Sift the flour in a bowl. To press a hollow in the middle. Crumble the yeast into it. Warm the milk (lukewarm) and pour over the yeast. Mix well until it has dissolved. Feel free to stir in some flour from the edge. Cover the bowl and let it rest in a warm place for approx. 20 minutes. (Possibly heat the oven to 50 ° and deposit there).
2. Then knead everything thoroughly with the butter and salt to form a smooth dough and cover again and leave to rise in a warm place for 30 minutes. The dough volume should have doubled at least.

Onion filling:

1. Peel the onions, quarter them and cut the quarters into slices. Steam in 100 g of the butter until translucent.
2. Knead the remaining 20 g butter with the 20 g flour and set aside. Whisk eggs and set aside. Cut the bacon into strips and set aside.
3. When the onions are translucent, stir in the flour butter and bind with it. Then stir in the beaten egg and remove the mixture from the stove.

Molding:

1. Whisk the egg yolk, cream and salt together and set aside.

Completion:

1. Grease the 26 or 28 cm DM cake tin well. (With the larger form, the cake will be flatter) Preheat the oven to 220 °. Roll out the dough about 5 cm larger than the shape. Put it in the mold and line it with it. Pull up one edge.
2. Pour in the onion mixture, smooth out a little. Scatter caraway seeds over it and distribute the bacon evenly on top.
3. Bake the cake on the middle shelf for 10 minutes. Then reduce the temperature to 180 °. Briefly pull the cake out of the oven and pour the icing over it.
4. Then bake for about another 50 minutes until the surface takes on color. Stick sample not required.
5. When the baking time is up, take it out of the oven and let it cool down. Enjoy it while still lukewarm with a delicious wine ……. Cheers and ‘n Gut’n ………….