Summary

Ingredients

• 1 package puff pastry, from the refrigerated shelf
• 150 g sour cream or sour cream
• 3 tablespoon rapeseed oil or sunflower oil
• 4 large onion (s)
• 2 cloves garlic, finely diced
• 3 tablespoon honey
• 100 g bacon, or streaky bacon
• salt and pepper
• 1 teaspoon cumin, whole
• Cheese (pecorino or parmesan), grated

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Instructions

1. Peel the onions, cut in half and cut into strips. Clean and finely dice the garlic. Cut the bacon / bacon into relatively large cubes.
2. In between, preheat the oven to 220 degrees on top and bottom heat. Place the puff pastry on baking paper on a baking sheet. Put a few tablespoons of sour cream or sour cream on top. You don`t have to use everything. Spread thinly so that the puff pastry can rise nicely.
3. Now let the oil in the pan get very hot. First allow the onion, garlic and cumin to become translucent for about 3 minutes. Then add the bacon / bacon and honey for 2 to 3 minutes and leave out the bacon / bacon a little. Then take the pan off the flame. Season to taste with salt and fresh pepper from the mill. Careful with the salt! Due to the omitted bacon / bacon, the thing is somewhat spicy. Stir thoroughly again and use the slotted spoon to remove the onion mixture from the pan and let the excess fat run off through the slotted spoon. Distribute everything evenly on the puff pastry. Leave a small edge free, which then goes up particularly nicely.
4. Now place the baking sheet on the middle rail of the preheated oven. Depending on the quality of the puff pastry and the oven, the baking time is between 20 and 30 minutes. You have to try it out. Every now and then after 20 minutes check the degree of browning.
5. As soon as the onion cake is ready, take it out of the oven and rub fresh hard cheese over it according to your personal taste.
6. A dry white wine goes wonderfully with it.