Onion cake from the tin

Name: Onion cake from the tin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g Butter; 500 g Flour; 6 Eggs (size M); 7-10 Tbsp Salt; 500 g white onions; 500 g red onions; 2 Federation Spring onions; 2 TABLESPOONS Oil; 200 g smoked streaky bacon in cubes; 250 g Schmand; 300 g ripened cream; 7-10 Tbsp Peffer; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g Butter
500 g Flour
6 Eggs (size M)
7-10 Tbsp Salt
500 g white onions
500 g red onions
2 Federation Spring onions
2 TABLESPOONS Oil
200 g smoked streaky bacon in cubes
250 g Schmand
300 g ripened cream
7-10 Tbsp Peffer
7-10 Tbsp grated nutmeg
7-10 Tbsp Flour

Directions

1
Dice butter. Knead flour, butter, 2 eggs, 75 ml cold water and 1 teaspoon of salt to a smooth dough. Cover the dough and chill for about 1 hour. Peel onions and cut into slices. Clean, wash and chop the spring onions.
2
Heat the oil in a large pan, fry the diced bacon in it and take it out. Fry the onion slices in the bacon fat for about 5 minutes. Add spring onions and fry briefly. Mix sour cream, sour cream and 4 eggs. Season with salt, pepper and nutmeg. Roll out the dough on a floured work surface to a rectangle (34 x 41 cm). Place the dough on a greased baking tray (32 x 39 cm) and press the rim up a little. Spread onions and bacon on top. Pour egg milk over it.
3
Season with salt, pepper and nutmeg. Roll out the dough on a floured work surface to a rectangle (34 x 41 cm). Place the dough on a greased baking tray (32 x 39 cm) and press the rim up a little. Spread onions and bacon on top. Pour egg milk over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes
4
Waiting time approx. 30 minutes