Swabian-style onion cake

Ingredients for 1 servings:

• 450 g flour
• 1 cube of yeast, fresh
• some salt
• 250 g bacon, streaky, diced
• 50 g butter
• 1 kg onion(s), peeled, cut into rings
• some pepper
• 1 tsp caraway seeds, whole
• 4 eggs
• 200 g sour cream
• some nutmeg, ground
• some water

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Knead a yeast dough from flour, yeast, salt, and a little water. Cover and let rise until doubled in size. This works well in an oven preheated to 50 degrees Celsius. Melt the butter and sauté the bacon cubes and onion rings until translucent. Add salt, pepper, and caraway seeds and stir in. Let cool. Preheat oven to 200 degrees Celsius. Place baking paper on a baking sheet. Place the dough on the sheet and roll it out. Pull the edges up slightly. Spread the bacon and onion mixture on top. Whisk the eggs with sour cream or sour cream, season with salt and nutmeg, and spread the mixture evenly over the bacon and onion mixture. Place the baking sheet in the oven and bake for about 45 to 50 minutes. Then cut into pieces while still hot and serve immediately. Serve with Federweißer, Roter Sauser, red or white wine, or even beer.