Onion Cake À La Anja
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 5) |
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
Print Recipe
Pin Recipe Instructions
- 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).
- 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).
- 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.
- 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.
- 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.
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