Palatinate Onion Cake with Coarse Onions
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g quark (no low-fat quark or layered cheese)
- 2 Table spoons milk
- 1 egg (s)
- 4 tablespoon oil
- 1 teaspoon, leveled salt
- 250 g flour
- 1 packet baking powder
- 4 large vegetable onions
- 125 g bacon, diced
- 0.25 liter ¼ sour cream
- 4 egg (s)
- salt and pepper
- 1 tablespoon caraway seeds, about
- Margarine for the tray
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Prepare a kneading dough with quark, milk, 1 egg, oil, salt, flour and baking powder. It is best to first knead with the dough hook of the hand mixer, then with your hands until it no longer sticks.
- Peel and halve the onions. Cut the halves into slices that are not too thin. Fry the bacon cubes in a large pan or saucepan. Add the onion rings and sweat until translucent.
- Roll out the dough on a floured surface and line a greased baking sheet or a springform pan or a pizza tray with a rim (26 - 28 cm) with it. Whisk the cream with the eggs, salt and pepper well. Mix in the caraway seeds to taste.
- Spread the onion and bacon mixture evenly on the dough base and pour the cream mixture over it. Bake in the preheated oven (200 ° C, top / bottom heat) for approx. 45 minutes.
- Serve the cake hot. A glass of wine goes best with it. The people of the Palatinate like the best of all with the new wine in autumn!
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