Onion cake

Onion cake

This classic onion cake is prepared with shortcrust pastry. Quickly knead flour, cold margarine, salt, ice water and white wine vinegar together. For the ice water put some ice cubes in cold water. The colder the shortcrust, the less sticky it is. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes. Peel and slice the vegetable onion. Cut the cooked ham into strips. Leave butter in a pan, sauté onion, season with caraway seeds, add ham and let cool slightly. Preheat the oven to 200°. Roll out shortcrust pastry on a work surface sprinkled with flour slightly larger than a 24 springform pan. Place the dough in the cake tin, form an edge and prick the bottom several times with a fork. Fill in the onions. Mix cream fraiche with eggs and season with salt and pepper. Spread the icing over the onion cake and bake on the middle shelf for 35 minutes. Onion cake tastes best oven warm.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
561 kcal
38 g
17 g
44 g

(C)opyright by Marions Kochbuch