Summary

Ingredients

• 400 g flour
• 1 pack dry yeast
• 0.5 teaspoon ½ salt
• 0.25 liter ¼ water, lukewarm
• 2 tablespoons oil
• 1 kg onion (s)
• 2 cups sour cream
• acon
• pepper
• nutmeg
• Vegetable broth, instant
• possibly flour for the tray

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Instructions

1. First put the flour, the dried yeast and the salt together in a bowl and mix together. Then add the lukewarm water and stir directly with the mixer (full speed). With the mixer, I would use the dough hook directly because the normal attachments make little sense.
2. If the dough can no longer be kneaded with the mixer, add the oil and continue kneading. You can do that for a while, according to my mom, the dough tolerates it well. When the dough comes off the edge of the bowl, you can let it rise in a warm place for half an hour.
3. For the topping, cut the onions into small pieces (I always use half rings) and sauté them in a pan with the bacon cubes. Then mix the onion and bacon mixture with two cups of sour cream and season. I always use pepper, a little vegetable stock powder and a touch of nutmeg.
4. Press the dough to the edge on a baking sheet (if the dough sticks, simply sprinkle with flour). Spread the mixture on top and put it in the oven for 30 minutes at 200 ° C.
5. Tip: When I have peeled the onion and cut it in half, I hold it under water for a short time and pull the individual layers apart a little. Then your eyes don`t water like that! That can be quite uncomfortable with a kilo of onions.