Onion Cake Amberg-Sulzbacher Art
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 160 g sourdouh
- 230 g wheat flour
- 180 g water
- 10 g salt
- 0.5 ½ pack dry yeast (approx. 4 g)
- 4 medium onion (s) (approx. 500 g)
- 50 g clarified butter
- 1 teaspoon, heaped sugar
- salt and pepper
- 3 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- Put the sourdough together with the wheat flour, water, 10 g salt and the dry yeast in a bowl and mix well.
- Line a large, round pizza tray with baking paper (it is best to place a complete blank in the middle) and distribute the (very sticky) dough on the pizza tray. I always use a silicone scraper and spread the dough on it. Let the dough rest.
- In the meantime, peel the onions and cut into rings. Heat the clarified butter in a pan, add the onion rings and 1 heaped teaspoon of sugar and season with a little salt and pepper. Sauté the onions until they are soft and most of the liquid has evaporated. Don`t let it get brown! Then remove the pan from the heat, let it cool down a bit and mix the onions well with the 3 tablespoons of cornstarch (this is to ensure that the onion cake does not become soggy at the end).
- Spread the onions in portions on the dough. I always take small portions and spread them over them with my fingers. The onions don`t spread well on the sticky dough.
- Bake the onion cake in a preheated oven at 250 ° C for 20 minutes.
- The onion cake is usually eaten cold, which is why many bakeries in the district sell it in portions.
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