Amish Onion Cake

Ingredients

For the Dough:

• 2½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 2¼ teaspoons (1 packet) active dry yeast
• ¾ cup warm milk (110-115°F)
• ¼ cup unsalted butter, melted
• 1 large egg

For the Onion Topping:

• 3 tablespoons unsalted butter
• 3 large sweet onions, thinly sliced (about 6 cups)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

For the Creamy Layer:

• 1 cup sour cream
• 1 large egg
• 1 tablespoon all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Topping:

• 6 slices bacon, cooked and crumbled (optional)
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon paprika
• Fresh chopped parsley for garnish

Instructions

Prepare the Dough:

1. In a large bowl, combine 1½ cups of flour, sugar, salt, and yeast.
2. Add the warm milk, melted butter, and egg to the dry ingredients. Beat with an electric mixer on medium speed for 3 minutes.
3. Gradually stir in remaining flour to form a soft dough.
4. Turn onto a floured surface and knead for 5-6 minutes until smooth and elastic.
5. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for about 45 minutes, or until doubled in size.

Prepare the Onion Topping:

1. While the dough is rising, melt butter in a large skillet over medium-low heat.
2. Add the sliced onions, salt, and pepper. Cook slowly, stirring occasionally, for 25-30 minutes until the onions are very soft and caramelized to a golden brown.
3. Stir in the thyme leaves. Remove from heat and let cool slightly.

Make the Creamy Layer:

1. In a medium bowl, whisk together the sour cream, egg, flour, salt, and pepper until smooth. Set aside.

Assemble the Cake:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking pan.
2. Punch down the risen dough and roll or press it into the prepared baking pan, creating a slight rim around the edges.
3. Spread the sour cream mixture evenly over the dough.
4. Distribute the caramelized onions evenly over the sour cream layer.
5. Sprinkle with crumbled bacon (if using), Parmesan cheese, and paprika.

Bake:

1. Bake in the preheated oven for 25-30 minutes, until the edges are golden brown and the topping is set.
2. Let cool for 10 minutes before slicing.
3. Garnish with fresh chopped parsley before serving.

Serving Suggestions

Serve warm as a side dish with soups or stews, or as a savory breakfast or brunch option. This onion cake also pairs wonderfully with a simple green salad for a light lunch.

Storage Tips

• Store leftovers covered in the refrigerator for up to 3 days.
• Reheat individual slices in a 325°F oven for about 10 minutes or until warmed through.
• The cake can also be frozen after baking. Cool completely, wrap tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat before serving.

Enjoy this traditional Amish favorite that transforms simple ingredients into a comforting, flavorful treat!