Summary

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

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Instructions

1. Make a bread dough or order it from the bakery (I use a farmer`s bread dough from CK).
2. Peel the onions and cut into approx. 1 cm cubes. Cut the bacon into small cubes.
3. 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).
4. 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.
5. 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.
6. 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.
7. We have coffee with it.