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Ingredients
Onion Cake
- For the pastry
- 350 grams Pastry flour
- 1 cube Yeast (42 grams)
- 200 milliliters lukewarm milk
- 1 tsp salt
- Pastry flour (for work surface)
- For the topping
- 1 ½ kilograms onions
- 2 Tbsps butter
- 200 grams Sour cream
- 200 grams Crème fraiche
- 4 eggs
- salt
- peppers
- 2 Tbsps Caraway
For the pastry: place flour in a bowl. Dissolve yeast in milk and add together with salt to the flour. Knead with a dough attachment of the hand mixer to a smooth pastry, adding more flour or milk as needed. Knead with your hands for about 5 minutes vigorously, place in a bowl and let rise, covered, for about 1 hour in a warm place.
For the topping: peel onions and cut into thin slices. Heat butter in a pan and saute onions until soft. Remove from heat and let cool.
Line baking sheet with parchment paper.
Roll out pastry on a floured surface and line baking sheet with it, making an edge all around. Spread with onions. Whisk sour cream with creme fraiche, eggs, salt and pepper. Spread over onions and smooth. Sprinkle with caraway seeds and bake in preheated oven at 200°C (approximately 400°F) for about 1 hour. Remove from the oven and serve.
(Percentage of daily recommendation)
| Calorie | 3,375 cal. | (161 %) | ||
| Protein | 113 g | (115 %) | ||
| Fat | 151 g | (130 %) | ||
| Carbohydrates | 384 g | (256 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 39.9 g | (133 %) |