Summary

Ingredients

• 500g flour
• 20 g fresh yeast
• 250 ml milk
• 1 teaspoon sugar
• 60 g butter
• 0.5 teaspoon ½ salt
• 1 kg onion (s)
• 200 g cream
• 2 egg (s)
• 400 g bacon, mixed, smoked
• 250 g Emmentaler cheese, rated
• Pepper, freshly ground
• Nutmeg, grated
• Caraway powder
• possibly flour for the work surface
• possibly grease for the tray

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Instructions

1. First prepare the yeast dough, during the resting phase you can start with the onion mixture.
2. Crumble the yeast in a beaker and mix with a few tablespoons of lukewarm milk, the sugar and a little flour to form a soft pre-dough.
3. Sieve the rest of the flour into a mixing bowl and make a well in the middle. Put the yeast porridge in the well. Dust with a little flour from the edge and cover in a warm place and let rise for 15-20 minutes. This first resting phase is over when the volume of the batter has doubled and the surface may show slight cracks.
4. Add the remaining milk, which should be lukewarm again, 50 g room temperature butter and the salt and knead everything with the dough hook of the hand mixer to form a smooth dough that loosens from the edge of the bowl. With more milk, you can make the dough stickier and with flour, make it smoother. Knead the yeast dough vigorously with your hands in the bowl or on a lightly floured work surface. Flour your hands beforehand, so that the dough does not stick so strongly to the hands. Then cover and let rise in a warm place for another 30 minutes. During this second resting phase, the dough should once again grow to double its size.
5. Then dust the work surface with flour again, also if you like, flour the rolling pin so that the dough does not stick to the roll, and roll out the yeast dough on it. Place on a well-greased or parchment-lined baking sheet and let rise a third time for 15-20 minutes before baking. I do this in the oven and set the oven to 50 ° C.
6. For the onion mixture, peel the onions and cut into rings. Cut off the hard rind from the bacon (not used) and cut the bacon into small cubes.
7. Whisk the cream and eggs.
8. Melt the remaining butter in a large pan and sauté the onions in the butter. The onions should be slightly translucent, this can take a while. However, they should not turn brown, so stir well and only turn the stove up halfway. Then let cool down a bit.
9. Dice the bacon and fry lightly in another pan. Since the bacon already contains enough fat, you don`t need any additional fat with a coated pan.
10. Preheat the oven to 180 ° C circulating air (200 ° C top / bottom heat).
11. After the dough has risen for the third time, spread the onions and diced bacon on the dough. Season with pepper, caraway seeds and nutmeg. Spread the cream and egg mixture on the onions. Season again with pepper and nutmeg. Spread the grated cheese on the mass.
12. Bake the onion cake in the hot oven for about 30 minutes.
13. Tip: I always set the timer to 25 minutes to see whether the cake has turned yellow-brown and then I prefer to add a few minutes, depending on the degree of browning.