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traditional onion cake

High German: onion cake. Rheinhessian specialty, albeit originally imported from the Alemannic region. Many variants (hardly one onion cake is the same as the other, every baker has his own special recipe). The basic rule is: ground of salty yeast dough, on it small bacon cubes, steamed onion rings and sour cream. He is eaten oven-warm to brakeman and then tastes delicious. Here it goes to the traditional Zweibelkuchenrezept

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