Onion Cake À La Anja

Summary

Ingredients

For the dough:

• 400 g flour
• 200 ml water, lukewarm
• 0.5 ½ cube yeast, fresh
• 1 teaspoon salt, approx.
• 4 tablespoon olive oil
• Herbs, dried (e.g. oregano)

For covering:

• 1 kg onion (s)
• 125 g ham (Katenschinken) or bacon, diced
• 200 g sour cream
• 100 g crème fraîche
• 1 egg (s)
• 100 g cheese (Gouda or Edam), rated
• salt and pepper
• 1 dash white wine
• Ground nutmeg and caraway seeds

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Instructions

1. The ingredients for the dough are used to make a smooth yeast dough that should not be sticky. Let it rise for at least 30 minutes in a warm place (possibly at the lowest temperature in the oven).
2. Peel the onions, cut in half and cut into strips. Leave the bacon in a large saucepan and fry a little. Add the onion strips, let them take off slightly, deglaze with a dash of dry white wine and continue to cook until the onions are soft (the liquid should have evaporated, however).
3. Mix the sour cream, crème fraîche, egg and grated cheese, season with salt, pepper, nutmeg and caraway seeds (quite strong). Roll out the dough and prick it with a fork on a baking sheet lined with baking paper and let it rise a little more.
4. Put the sour cream on top and distribute it. Finally pour the onions evenly over the top. Bake the onion cake at preheated 180 ° C (convection 160 ° C) for about 35 minutes.
5. Tip: If the pouring becomes too runny, first cover the dough with the onions and only then pour the sour cream over it, this will prevent it from spreading easily.