Yeast onion cake

yeast onion cake

For yeast onion cake flour with a pinch of salt mix. Dissolve the fresh yeast in lukewarm milk and knead into the flour with 1 tablespoon of oil. Cover yeast dough and leave to rise for 30 minutes in a warm place. Cut onions into rings. Dice the bacon and fry in 1 tablespoon of oil. Add onions, fry until translucent and season with pepper, salt, caraway seeds and herbs. Take the pan off the stove. Preheat the oven to 250° C and line a baking tray with baking paper. Roll out the yeast dough on a lightly floured work surface to a rectangle of 20 x 30 cm, place on the baking tray and spread the onions on top. Mix sour cream and egg and spread the cake over the onion. Pre-bake onion cake on the lowest rack for 10 minutes. Place the baking tray on the middle shelf and brown the onion cake for 5 minutes.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
655 kcal
65 g
21 g
37 g

(C)opyright by Marions Kochbuch