Summary

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

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Instructions

1. Put the sourdough together with the wheat flour, water, 10 g salt and the dry yeast in a bowl and mix well.
2. 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.
3. 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).
4. 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.
5. Bake the onion cake in a preheated oven at 250 ° C for 20 minutes.
6. The onion cake is usually eaten cold, which is why many bakeries in the district sell it in portions.