With the end of the summer comes the end of light eating, yes!! Feel free to cheer! Out with the salads, light fruity cakes and grilled meat and in with thick gravy’s, hearty meats and layered creamy cakes. Fall is the time where food is plentiful, celebrated and fruit is turned into wine and spirits to keep it well preserved for the long winter months.

We already send you out to celebrate the harvest at the many little wine fests and thanksgiving parties, but if you like it cozy at home, why not try making the traditional onion cake yourself. Give it a try, let us know how it turned out, we love to hear from you!

Ingredients for the yeast dough (all ingredients for a 12” pie form):

250 grams of flour

1 egg, beat

50 grams of unsalted butter

1/8th of a liter milk (lukewarm)

Dash of salt

15 grams fresh yeast

Dash of sugar

Ingredients for the topping:

1 kilogram of onions, peeled and diced into small cubes

125 grams of smoked bacon

70 grams of butterfat

4 eggs

2 heaped tbsp. of flour

200 grams of cream

200 grams of sour cream


Pepper from the grinder

caraway seeds

1. Yeast dough:

Sift the flour into a bowl, add salt and form a dip in the center, crumble the yeast into the center, add the dash of sugar and half of the lukewarm milk, stir it up a little.

Let the mix rest for 15 minutes. Heat up the rest of the milk with the butter.

Knead the predough mix in a food processor with a dough hook or just your hands, while slowly adding the mixed egg and the rest of the flour, then slowly add the warm milk and butter bit by bit (do not mix the butter itself with the yeast dough).

Work the dough in the bowl until it is smooth, and no longer sticks to the bowl. Let the yeast dough rest for another 30 minutes.

2. Onion – bacon topping:

Glace the onions in a pan with the butterfat until they are clear, but not browned, then reduce the heat and steam the onion cubes until they are soft (about 20 minutes). Add the bacon cubes 15 minutes in and let then simmer another 5 minutes. Let the topping mix cool down.

Grease your pie dish and set it aside. Sprinkle flour on your working area and roll out your yeast dough. Lay your crust into the pie form, be sure you pull it up to the edge of the pie pan.

Mix the flour and cream until blended well.

In a bowl, mix the sour cream, the cream flour mix, eggs, salt, freshly ground pepper and caraway seeds until smooth, stir in the cooled onion mix and add the topping into your dough crust. Bake the onion cake for about one hour at about 340° F.


The cake tastes the best if it is still warm.