Summary

Ingredients

• 500 g onion (s), white
• 2 tablespoon clarified butter
• some salt, pepper
• 250 g wheat flour
• 1 teaspoon sugar
• liter ⅛ milk
• 0.5 ½ cube yeast, (20 g)
• some Milk
• 1 tablespoon oil, neutral
• 80 g cheese (Emmentaler), coarsely rated

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Instructions

1. Peel and halve the onions and cut into fine strips. Steam these in hot clarified butter with a little water and the lid closed for 15 minutes. Remove from heat and season.
2. Dissolve the yeast in a little milk. Knead the flour, salt, sugar, the yeast dissolved in the milk, the milk and the oil to form a smooth dough. Let rise in a warm place for about 40 minutes until it has doubled in size.
3. Dust the dough with flour and knead again.
4. Preheat the oven to 200 ° top / bottom heat.
5. Roll out the dough thinly on a floured work surface and place on a greased baking sheet. Cover with the steamed onions and bake for 20 minutes.
6. After 10 minutes, sprinkle the cheese on the thin slices and finish baking.
7. Goes well with a white wine.