Onion Tart – Odenwald

Put flour and salt (spices if desired) in a large enough bowl, make an indentation in the center and crumble the yeast into it. Stir with a little lukewarm milk, sprinkle with sugar and leave for about 15 minutes. Warm the butter in the remaining milk. Mix the prepared “Dampferl” with the flour using a wooden spoon or the dough hook of a hand mixer, adding the milk-butter mixture.

Beat until the dough bubbles and separates from the bottom of the bowl. (The dough should have a smooth and shiny surface).

Cover the dough with the dish hangl and let it rise in a warm place for about half an hour. (It is best to place it near the stove, because sautéing onion automatically generates heat, which the dough needs. Despite the onion smell, do not open the windows – otherwise the dough will not rise properly or it will fall repeatedly together on the spot).

Peel the onions and cut them into cubes or strips, the bacon into tender strips. Preheat the oven to 220 degrees. In a large deep frying pan, cream the butter and sauté the bacon strips until translucent. Add the onions and sauté until light yellow. Remove from heat, season heartily with salt, pepper and caraway seeds. Cool down a little bit. Mix sour cream, eggs and egg yolks in a baking bowl and stir into the onion mixture.

Put the risen yeast dough on a floured baking tray, knead briefly.

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