Sauté onions	Onion Cake

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Onion Cake (Zwiebelkuchen)

Source: St. Louis Post-Dispatch, May 9, 1948

Yield: Two 12 x 20 inch onion cakes

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Ingredients

• 10 cups rye flour

• 5 Tbsp shortening

• 2 Tbsp sugar

• 1 Tbsp caraway seeds

• 4 oz yeast

• 1 qt lukewarm water

• 2 1/2 lb Bermuda onions

• 2 Tbsp flour

• 1 1/2 Tbsp salt

• 2 eggs

• 1/2 lb sliced bacon cut in squares

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Preparation

For the dough, yeast and sugar are dissolved in a bowl of lukewarm water. Shortening is added, then sifted rye flour and caraway seeds. All is mixed in a smooth dough, covered with a cloth and set in a warm place for one hour to rise.

Roll rye dough to one-fourth-inch thickness on floured board. Fit dough into a 12 x 20 inch greased baking sheet.

To make topping, onions are sliced thin and sautéed slowly in bacon fat for about 30 minutes. Onions should then be tender but not crisp. Remove from fire, add salt, flour and eggs. Mix well and spread on rye dough sheet. Draw dough up sides of baking sheet to keep mixture from overflowing during baking. Sprinkle with bacon squares. Topping should be well covered with bacon. Bake in a slow oven (300 degrees) for 40 minutes.

Cut onion cake in slices and serve warm. Bacon should be well done, but not too crisp.