Zwiebelkuchen ( Southwest German Onion Cake)

• For the dough
• 25 g fresh yeast
• 1/4 liter lukewarm milk
• 375 g flour
• 60 g butter
• 1 egg
• 1/8 teaspoon salt
• 1/8 teaspoon sugar
• For the topping
• 1 kg onion, peeled and cut into rings
• 150 g raw bacon, diced
• 500 g creme fraiche
• 4 eggs
• 1/8 teaspoon pepper
• 1/8 teaspoon nutmeg

1. For the dough:
2. Dissolve the yeast in the lukewarm milk, and add the sugar and a dash of the flour, stir, cover and keep in a warm place for ten minutes.
3. Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.
4. Cover and keep in a warm place for twenty minutes until the dough rises.
5. Preheat the oven to 225u0b0C.
6. Sautee the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized.
7. This should take about 10-15 minutes.
8. In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
9. Roll the dough out into a flat, large roasting pan (you want something with a slight edge to it) and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly.
10. Pour the egg-creme fraich mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top.

dough, fresh yeast, liter, flour, butter, egg, salt, sugar, topping, onion, bacon, eggs, pepper, nutmeg

Taken from www.food.com/recipe/zwiebelkuchen-southwest-german-onion-cake-103312 (may not work)