Onioncake, © Robert Dieth© Robert Dieth

For 4 people

Yeast dough:

  • 400g of flour
  • 250g of milk
  • 1.5 pack dry yeast
  • 1 pinch of salt
  • 1 egg
  • 6 tablespoons oil

Covering:

  • 6-7 large onions
  • 200 g of dried meat, diced
  • 1 tbsp caraway, whole
  • 1/2 teaspoon white pepper, ground
  • 300 g of sour cream
  • 300 ml sweet cream
  • 4 eggs
  • 1 pinch of salt

Knead the ingredients for the yeast dough and let it go. Then knead again, roll out on a greased baking tray and pull up at the edge.

Slice the onions for the toppings, sauté and let cool. Mix the onions with dried meat, cumin and some pepper and spread on the pastry. Now season the sour cream, cream and the 4 eggs with a little salt and pepper, whisk and distribute evenly on the onion mixture.

Bake for 30-40 minutes at approx. 200 degrees in a preheated oven; Serve warm.

The onion cake tastes best Federweisser.

Recipe by Helga Diel, Winery Diel, Biebelnheim

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