Ingredients (for one baking pan) :
12 ½ oz. Flour,
1 serving dry Yeast,
4 ½ oz. Milk
1 tblsp. Vegetable Oil,
1 tblsp. Sugar,
½ teasp. Salt,
3.3 lbs. Onions,
Salt, Pepper, Caraway Seeds, extra Oil.
Dice bacon and onions. Fry and sauté it separately, and put it on side to cool off. Thoroughly mix flour, yeast, salt sugar, and stir in the warm milk. Knead the dough until it forms a tough dough ball. Then grease the cookie sheet with margarine or butter. With a little patience, roll the dough ball out on the cookie sheet. Put it at a warm place and let it rise for about 15 minutes. Next, mix eggs, cream, pepper and salt well together. Place onions and bacon on top of dough. Then pour the egg-cream mixture over it. Now place the cookie sheet into a preheated oven at about 390°F. Let it cook until the onions turn golden brown, about 20 – 30 minutes.Finally, scatter the caraway-seeds on top of it. Ready to serve, but if you let the onion cake sit for another day and then warm it up in the oven again, it will taste a whole lot better!
I was astonished when I found out how much onion cake and Beaujolais fits in my Stomach!