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Appenzell onion cake

Appenzell onion cake
Quantity Ingredient
200 g Pizza dough
250 g Onions
50 g Belly of bacon
1 tbsp Maize Germ Oil
Pepper & Salt
Dried marjoram
100 g Sour cream
1 Eggs
90 g Appenzell cheese

For Appenzell onion cake, preheat the oven to 250° and line a baking tray with baking paper. Roll out the dough into a 20 x 30 cm rectangle and place it on the baking paper. Fold the edges of the dough a little to the inside to create a small edge. Peel onions, halve and cut into thin slices. Remove the rind and cut the bacon into small cubes. Heat the oil in a frying pan and fry the bacon cubes vigorously in it. Add the onions and fry for 5 minutes until golden brown, turning several times. If necessary, reduce the temperature slightly so that the onions do not turn brown. Season the onions with pepper, salt and dried marjoram and spread on the dough. Pour the sour cream into a small bowl and mix with an egg. Season the sour cream with pepper and salt. Grate the cheese finely. Mix half of the cheese with the sour cream and spread evenly over the Appenzell onion cake. Sprinkle with the remaining grated cheese and place the baking tray on the lowest rail in the preheated oven. Bake the Appenzell onion cake for 10 to 12 minutes until the cheese begins to brown slightly.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
730 kcal
53 g
30 g
47 g

(C)opyright by Marions Kochbuch