Onion cake sounds a little weird, but it tastes rich, and creamy. It is the perfect way to use a bunch of onions in early fall when they are harvested. I should warn you, it will make your house smell like onions! Onion cake is one of those things I remember buying in bakeries while visiting family in Germany. I loved its rich, creamy, and smoky flavor. It is somewhat similar to a quiche Lorraine, except instead of pie crust, and eggs, the onions are baked over yeast bread. Traditionally, this recipe is not vegetarian as it usually contains bacon. I have made this recipe a few times in the past with smoked almonds, which adds a nice crunchy texture. This time, I decided the perfect substitute is really mushrooms! As I have mentioned before I have been getting shiitake mushrooms from my CSA every week. Most of the time I make shiitake bacon with them. I use the recipe from the cookbook Isa Does It. If you don’t have that cookbook you can find recipes here, or here.
- 1 cup flour
- 1 packet of dry yeast
- 1 tbsp sugar
- 1/2 cup Almond or soy milk
- 2 tbsp water mixed with 2 cornstarch
- 2 lbs onions thinly sliced
- 8 tbsp oil
- 1 cup vegan sour cream (I used the Tofutti sour cream)
- 1 tsp caraway seeds
- 2 tsp paprika
- freshly ground pepper
First make the shiitake bacon. Instead of salt though I use one tablespoon of tamari, and I add two teaspoons of maple syrup. To save time I made the them the night before.
Now make the yeast dough. Sift the flour into a mixing bowl, and make an indent in the middle. Add the yeast, and sugar into the center. Warm the almond milk, and pour over the yeast. Carefully stir the yeast, and milk with a small amount of the flour. Allow to rest for about 30 minutes. Next add 3 tablespoons of oil, salt, and cornstarch mixture. Knead the dough until smooth. Cover with a damp cloth, and let the dough rest another 30 minutes, it should double in size.
In the meantime, thinly slice the onions. In a large pan, saute with the rest of the oil until onions become glassy. Remove from the heat, add sour cream, shiitake bacon, and spices. Roll out the dough, and place into a greased casserole dish. Bake for 45 minutes at 400 degrees until dough becomes golden brown.