Swabian onion cake

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Mix 250 g flour, 1 teaspoon sugar and 1⁄2 teaspoon salt in a bowl. Warm the milk lukewarm. Crumble yeast into it and dissolve it while stirring. Add milk and yeast mixture and 25 g butter to the flour mixture.

2. 2

   Knead with the dough hooks of the mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 40 minutes.

3. 3

   In the meantime peel and halve the onions and slice or cut them into fine slices. Finely dice the bacon, fry until crispy in a large pan and remove. Add oil and heat. Add the onions and fry them for about 15 minutes, turning them over, without letting them brown.

4. 4

   Take it off the stove. Mix with the bacon.

5. 5

   Grease a springform pan (26 cm Ø) and dust with flour. Knead the yeast dough well on a floured work surface with floured hands and roll out round (approx. 32 cm Ø). Put it into the springform pan and press the rim 2-3 cm high.

6. 6

   Cover and leave to rise in a warm place for about 30 minutes.

7. 7

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix sour cream and eggs. Season with salt, pepper and nutmeg. Sprinkle the dough base with breadcrumbs. Spread the onion mixture on top.

8. 8

   Pour egg icing over it. Bake in a hot oven on the lowest shelf for 50-60 minutes. Remove from oven and let rest for about 10 minutes. Remove from the springform pan and cut into pieces.

Nutrition Facts

KCAL
340 kcal

CARBS
22 g

FATS
23 g

PROTEINS
8 g