Frankish onion cake
Inspired by dahlia, here I set the recipe for Frankish onion cake:
Prepare one leavened dough from each 500 g flour (it tastes best with wholemeal spelled flour).
The flooring:
1 kg of onions
100 to 150 g smoked bacon (streaky bacon)
1/2 to 1 cup of sour cream
2 eggs
Salt, pepper, caraway, marjoram, nutmeg to taste
Roll out the yeast dough on baking paper and place it on the baking tray.
Dice the bacon and leave something in a coated pan. Cut the onions into rings or slices, sauté with the bacon, remove the pan from the heat. Allow to cool slightly.
Mix the onions and bacon with the sour cream, the eggs and the spices. Paint on the dough.
Bake at 200 degrees under / over heat for 25 to 30 minutes.
Who does not tolerate onions well, can exchange the onions for leeks.
For all experimenting: The cake can be baked with cheese and also tastes very good with feta cheese. The bacon can also be well exchanged for chorizo (very spicy, Spanish sausage in the style of a salami).
This tastes best, of course, a crisp colorful salad and a glass of Franconian wine.
