Summary

Ingredients

• 500 g onion (s)
• 1 cup sour cream or sour cream, 200 g
• 1 teaspoon, heaped chives, dried
• 1 teaspoon, heaped parsley, dried
• 0.5 ½ teaspoon, heaped marjoram, dried
• 5 egg (s), size M
• 5 tablespoon, heaped flour
• 160 g Emmentaler, rated
• Salt and pepper, more colorful
• nutmeg
• possibly chilli flakes
• Oil for frying

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Instructions

1. Peel the onions and cut into half rings. Mix the onion rings with 1/2 teaspoon salt, leave to stand for about 10 minutes and then knead vigorously with your hands so that the rings become supple.
2. Mix the eggs, sour cream or sour cream and flour well in a bowl. Mix the grated cheese, onions, parsley, marjoram and chives into the batter. Season to taste with salt, nutmeg and pepper.
3. Let it rest in the fridge for at least 2 - 3 hours, I put the dough in the fridge overnight.
4. Heat some oil in a pan, add 1 tablespoon of batter to the pan for each onion pancake and smooth it out. Fry the buffers on each side for about 3 minutes until golden
5. Tips:
6. If you want, you can swap the dried herbs for fresh herbs if you like.
7. I also used a cheese mix made from 1/2 Emmentaler and 1/2 Mimolette. There are hardly any limits to the willingness to vary. Everyone can also choose the spices and salt to suit their taste.
8. The preparation time varies depending on the size of the pan and the resting time. In principle it is the same effort as with potato pancakes. The roasting time is a little shorter, however.