Zwiebelkuchen

Zwiebelkuchen means 'onion cake' in German. It is made of a yeast-dough with onion-sour cream topping.
The topping is seasoned with caraway seeds, which are widely used in this part of Europe. Typical Bavarian food like saurkraut, fresh cabbage salad and farmer's bread are all seasoned with caraway seeds.

Zwiebelkuchen
4 dl flour
20 gr fresh yeast
1,5 dl milk
75 gr butter
1 egg
1 tsp salt

1 kg onion
4 dl sour cream
2 eggs
3 tbsp flour
100 gr smoked ham (prosciutto)
1,5 tsp salt
1 tsp caraway seeds

Put the flour in a bowl. Warm the milk, take 3 tbsp and dissolve the fresh yeast in it. Melt the butter and add to the rest of the milk, liquid should be warm. Pour milk mixture and yeast in the flour bowl. Beat lightly the egg and add to the bowl, add salt and knead everything until smooth. Let the dough rise 45 minutes.

Slice the onion thinly and cook in some oil until soft, but not brown. I used large pan and it took about 30 minutes on low temperature. In another pan fry the ham until fragrant. In a bowl mix sour cream with eggs, add flour, ham, salt and caraway seeds. Add everything to the warm onion mixture. The topping should be spreadable, not runny.

Role out the dough, 30x30 cm, put on a baking sheet, spread the onion mixture over the dough and bake in preheated oven, 200 C, until golden brown spots on the top, about 30 minutes.