Summary

Ingredients

For covering:

• 750 g onion (s)
• 750 g cheese, different types, ideally mountain cheese, Emmentaler; spicy varieties
• 650 g milk or cream - can also be expired and sour
• 1 large egg (s)
• 70 g flour (type 550, in Austria W 0)
• salt and pepper
• nutmeg
• Caraway seed

For the dough:

• 500 g flour (type 550, in Austria W 700)
• 250 ml milk
• 180 g butter or mararine
• 1 cube yeast
• 10 g salt
• Paprika powder, optional
• Fat for the shape

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Instructions

1. In any case, the topping should be prepared 1 to 2 days in advance, especially if sour milk or cream is used. Don`t worry, there won`t be any bad aftertaste. This recipe is great for using up older dairy products and cheese. Of course, there shouldn`t be any mold!
2. Peel the onions, cut in half and finely slice. Grate the cheese. Mix all ingredients, cover in a saucepan, place in the refrigerator for 1 - 2 days and let it steep. Cover well, otherwise the whole refrigerator will smell.
3. For the dough, mix all the ingredients (room temperature) together and knead with the food processor in about 10 minutes to form a smooth, rather firm dough. Let rest for about 20 minutes.
4. Halve the dough, roll it out and place it in a greased dish (30 cm in diameter). The edge should be pulled up about 3 cm. Poke several holes in the bottom with a fork so that no bubbles form here during baking. Distribute the topping evenly on both molds and let everything rest for another 30 minutes.
5. Bake at 200 ° C for 45 - 50 minutes until golden brown.