Summary

Ingredients

For covering:

• 1 kg onion (s), very finely chopped
• 100 g butter
• 1 cup sour cream
• 4 egg (s)
• 2 tablespoon, leveled wheat flour
• 150 g ham, raw, lean, diced
• a bit salt
• Caraway powder

For the dough:

• 300 g wheat flour
• 2 teaspoons baking soda
• 2 egg (s)
• g margarine
• some water
• a bit salt

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Instructions

1. Slowly steam the very finely chopped onions (you can also chop them in the food processor) in the butter. They should be soft but not browned. Let cool and mix in the diced ham. This step can also be prepared the evening before.
2. For the dough, mix the flour with the baking powder and a little salt and place on the work surface, making a well in the middle. Break the two whole eggs into it. Put margarine (you may need less than 200 g) in pieces on the edge. Work quickly with your hands into a smooth dough and refrigerate for about 30 minutes. If it doesn`t work well, add a tablespoon of water.
3. For the topping, whisk the four eggs with a mug of sour cream, season with a little salt and caraway seeds to taste and thicken with 2 tablespoons of wheat flour.
4. Roll out the dough thinly on a baking sheet covered with baking paper. Brush with a little sour cream and egg mixture. Place the cooled onions from step 1 on top. Cover with the remaining sour cream and egg mixture.
5. Bake in a preheated oven at 180 ° C (top and bottom heat) for about 45 - 60 minutes. Serve warm.
6. In addition, of course, Federweißer tastes very good in the season, but also other white wines. Vegetarians can simply omit the ham, it does not affect the matter. The recipe comes from a colleague of my grandmother`s Black Forest.