Classic Onion Tart

Mix the flour with the salt in a baking bowl, make an indentation in the center. Crumble the yeast into this indentation, stir with a little milk until smooth and let rise with the lid closed for about 20 minutes.

Melt the butter in the remaining milk, add to the dough form and knead everything together until smooth. Beat until the dough separates from the bottom of the bowl. Cover and let rise in a warm place for 1 hour.

Remove the skin from the onions and cut them into rings. Cut the bacon into small cubes and fry in a wide frying pan until crisp. Add the onion rings and cook until translucent. Cool a little.

In a baking bowl, mix the eggs with the sour salt, pepper, whipping cream and caraway seeds.

Preheat the oven to 200 °C. Grease a baking tray.

Roll out the dough thinly on a lightly floured work surface. Place on the baking tray. Mix the egg yolks with the onion rings and spread evenly on the dough. Bake the cake in the oven for a good 35 min.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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