Summary

Ingredients

• 100 g wholemeal spelled flour
• 60 g wheat flour
• 100 g butter or mararine, easy to spread
• 6 tablespoon water, cold
• 200 g bacon, cut into small pieces
• 500 g onion (s)
• 50 ml milk
• 200 ml whipped cream
• 4 medium egg (s)
• 1 tablespoon, heaped caraway seeds
• Flour for the work surface

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Instructions

1. For the shortcrust pastry, put both parts of the flour in a container, make a well in the middle of the flour and pour in the cold water. Divide the butter or margarine into pieces about the size of the sugar cubes. Then first put a few cubes of butter in the flour and start mixing the dough with the hand mixer and dough hook. Keep adding butter. In the end, a dough ball is created. If the dough is too dry and the ball does not form, then add a little cold water, spoon by spoon. If the dough is too sticky, add a little more flour. Take the ball of dough out of the container, wrap it in cling film and place in the refrigerator for 1 hour.
2. Now peel the onions, cut in half and cut into half rings.
3. Use a hand mixer to make a liquid mixture in another container from eggs, cream, milk and caraway seeds.
4. Lay out a sheet of parchment paper on the work surface and have a rolling pin and flour ready.
5. 15 minutes before taking the dough out of the refrigerator, preheat the oven to 200 degrees.
6. Then put the bacon and onions in a pan and fry them. When they are simmering nicely and the first roast aromas appear, remove the pan from the stove and put the lid on.
7. Now, after the hour, take the shortcrust pastry out of the refrigerator, remove the cling film and place the dough ball in the middle of the baking paper and flatten it a little. Now rub the rolling pin with flour and put some flour on the flattened ball of dough. Roll out the dough, using flour every now and then so that nothing sticks. Roll out the dough so that most of the baking paper is covered. Place the dough with the parchment paper in a 28 cm springform pan and place it carefully so that the bottom and most of the walls are covered with dough.
8. Now add the egg mixture to the pan and stir in. Since the pan is no longer on the hot plate, the mixture does not freeze immediately and can be easily stirred in. Pour the onion mixture from the pan onto the batter in the springform pan and distribute evenly. Put in the preheated oven for 20-25 minutes.
9. Then take the form out of the oven, remove the ring from the springform pan and push the baking paper to one side. Cut and enjoy.
10. It`s nice that you hardly have to clean anything because of the baking paper, because nothing sticks to the springform pan.