Fruity Onion Cake from Springform Pan

Summary

Prep Time	1 hr
Cook Time	45 mins
Total Time	2 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the filling:

For the shortcrust pastry:

Instructions

For the dough, knead the wheat flour with half a teaspoon of salt, softened butter, an egg, 1 tablespoon of water and half a clove of pressed garlic and then chill for an hour.
Tips: It`s best to first make a garlic butter from butter and garlic so that it spreads well in the batter.
It is also very tasty to rub some Parmigiano Reggiano into the flour before the other ingredients. You don`t taste it as cheese, but it makes the dough even spicier.
For the filling, peel the onions and cut into cubes. Put in a saucepan with the water and simmer on a mild (!) Heat until translucent. Important: Under no circumstances let the color take off, otherwise the fruity taste will be gone later - at this point, roasted aromas are undesirable! Add butter and season with salt, pepper and grated nutmeg.
Allow to cool slightly. The pot can be warm, but not so hot that you don`t want to touch it.
Now stir the flour quickly into the onions, then the crème fraîche and the eggs.
Take the dough out of the fridge and use it to line the buttered springform pan evenly.
Meanwhile preheat the oven to 200 ° C top / bottom heat.
Prick the dough in the springform pan with a fork and spread the onion filling on top. Bake on the grid in the middle for about 45 minutes, until the surface has got a nice color.
Tip: It is practical to grab a baking sheet lined with baking paper two steps below, because a little melted butter tends to drip down and there is no mess.
Before the onion cake is black on top, take it out of the oven, let it cool and then enjoy it lukewarm.
A dry white wine is also very tasty.

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