South Thuringian Style Onion Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg dough (bread)
- 1 ½ kg onion (s)
- 60 g mararine
- 100 g bacon
- salt
- pepper
- Caraway seeds, pounded or ground
- 200 g sour cream
- 1 egg (s)
- 0.5 ½ teaspoon, heaped cornstarch
- Fat, for the tin
Print Recipe
Pin Recipe Instructions
- Make a bread dough or order it from the bakery (I use a farmer`s bread dough from CK).
- Peel the onions and cut into approx. 1 cm cubes. Cut the bacon into small cubes.
- Fry the bacon in a large pan until crispy. Add the margarine. When it has melted, add the onions and simmer over a medium to low heat for about 1/2 hour. The onions should not be roasted. Halfway through the cooking season, season with salt and pepper. If you like, add about 1/2 tablespoon of crushed caraway seeds. I season with ground caraway (because of the children).
- In the meantime, roll out the bread dough onto a well-greased tray. Pull up the edge, otherwise the onion juice will run underneath. Then spread the onions on the bread dough.
- Whisk the sour cream with the egg and starch vigorously and carefully spread over the onions with a tablespoon. The cream should cover the cake almost everywhere.
- Bake in the oven at 200-220 ° C for about 30-40 minutes. As soon as the cream is well browned, the cake is ready.
- We have coffee with it.
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