Crustless Onion Cake

Name: Crustless Onion Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5 servings
Ingredients: 800 g Onions; 150 g Bacon cubes or diced ham; 1 tbsp Butter; 4 Eggs; 200 g Schmand; 150 ml Cream; 100 g Grated cheese (e.g. Emmental or Gouda); 2 tbsp Flour; Salt; Black pepper; 1 pinch Nutmeg; 0.5 tsp Caraway seeds (optional); 2 tbsp Chives for garnishing; Butter for the tin

A savory onion cake without a pastry base – with bacon, sour cream, and cheese. Juicy, creamy, and baked to a golden brown.

1 Std.5 servings

Ingredients

800 g Onions
150 g Bacon cubes or diced ham
1 tbsp Butter
4 Eggs
200 g Schmand
150 ml Cream
100 g Grated cheese (e.g. Emmental or Gouda)
2 tbsp Flour
Salt
Black pepper
1 pinch Nutmeg
0.5 tsp Caraway seeds (optional)
2 tbsp Chives for garnishing
Butter for the tin

Instructions

1
Peel the onions and cut them into thin half-rings.
2
Heat 1 tbsp of butter in a large pan. Briefly fry the 150 g of bacon cubes or ham.
3
Add the 800 g of onions and slowly sauté over medium heat until they are soft, glossy, and lightly golden. Do not brown them too much.
4
Allow the onion mixture to cool briefly.
5
Whisk together 4 eggs, 200 g Schmand, 150 ml cream, 100 g grated cheese, and 2 tbsp flour in a bowl. Season with salt, pepper, nutmeg, and caraway seeds if desired.
6
Fold the cooled onion and bacon mixture into the egg mixture.
7
Preheat the oven to 180 °C top/bottom heat. Grease a round baking dish or tart tin well with butter.
8
Pour the onion mixture into the tin and smooth the surface.
9
Bake the crustless onion cake for approximately 35–40 minutes, until the surface is golden brown and the filling has set.
10
Leave to rest for about 5–10 minutes before cutting, so the pieces hold together better. Serve warm and sprinkle with chives.

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