Odenwald Onion Tart According to Alfons

Put flour and salt (possibly spices) in a baking bowl, make a well in the middle and crumble the yeast into it. Mix with a little lukewarm skim milk, sprinkle with sugar and let rise for about 15 minutes. Heat the butter in the remaining skim milk.

Whisk the prepared “Dampferl” with the flour using a wooden spoon or the dough hook of a hand mixer. Add the cow’s milk and butter mixture. Beat until the dough bubbles. (The dough should have a smooth and shiny surface.) Cover the dough with a dishcloth and let it rise in a warm place for about half an hour.

Remove the skin from the onion and cut it into cubes or strips, the bacon into tender strips. Preheat the oven to 220° Celsius. In a large, deep frying pan, heat the butter and sauté the bacon strips until translucent. Add the onions and sauté until light yellow. Remove from the heat and season with salt, caraway and pepper. Add a little bit of the liquid.

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 board, knead and roll out to the size of the mold.

The amount of dough is enough for a cake springform pan of 280 mm ø or otherwise a baking tray (if the bottom is desired thin).

Spread the onion mixture on the dough base and let it rise for at least 15 minutes.

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