Zwiebelkuchen   (Onion Cake)

The Zwiebelkuchen taste best fresh out of the oven. If you have left-overs, it can be re-heated in a 325°F (160°C) oven for 5 minutes. It also freezes well.

In a small bowl, combine the yeast and half of the milk. Mix in 1 tablespoons of the flour and the pinch of sugar. Allow this mixture to sit in a warm place for 1 hour.

Combine remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.

Add oil to a large frying pan. Cook bacon in the oil. Remove the bacon from the pan, but keep the bacon fat in the pan. Add onions to the pan and cook onions in the bacon fat until onions become transluscent.

Preheat oven to 425°F (220°C).

Grease a large baking sheet or square pizza pan. Roll out dough to fit the size of the baking sheet. Transfer dough to baking sheet.

Distribute onions and bacon evenly over the dough.

Combine cream, eggs, salt, pepper, caraway seeds, and paprika. Pour cream mixture evenly over the onions.

Allow dough to sit and rise for another 30 minutes.

Bake for 35-40 minutes or until a golden crust develops.

Remove from oven. Before serving, cut into squares. Serve warm.