German Onion Cake Recipe

Ingredients

1 PKG Dry Yeast

1 cup warm lukewarm milk

13 oz flour

2 oz butter

1 egg

1/8 teaspoon salt

1/8 teaspoon sugar

For the topping

2 lbs onion, peeled and cut into 1/8 inch rings

6 oz raw bacon, diced

16 oz crème fraiche

4 eggs

1/8 teaspoon pepper

1/8 teaspoon nutmeg

1 cup Emmental cheese

Preparation

For the dough:. Dissolve the yeast in the lukewarm milk, and add the sugar and a dash of the flour, stir, cover and keep in a warm place for ten minutes.

Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball. Cover and keep in a warm place for twenty minutes until the dough rises.

Preheat the oven to 450°f.

Sautée the onion rings with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized. This should take about 10-15 minutes.

In a seperate bowl, mix eggs, creme fraiche, cheese, nutmeg, and pepper together with a whisk until well incorporated and smooth.

Roll the dough out into a flat, large roasting pan (you want something with a slight edge to it) and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly.

Pour the egg-creme-cheese mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top.