A grape-harvest-season classic in Austria and neighbouring regions, zwiebelkuchen bakes a thin yeasted dough under a topping of caramelised onion and a cumin-spiced cream custard. Sliced and frozen ahead, this bake reheats from the oven or microwave for a late-night snack.
Dissolve the yeast in the lukewarm water, then knead with the flour, olive oil and salt into a smooth dough.
Cover the dough and leave it to rise in a warm spot for 10 minutes.
Fry the onions in olive oil until translucent, about 6 minutes, then let them cool.
Whisk together the cream, eggs, cumin and pepper, then stir in the fried onions.
Press the dough thinly by hand into a greased shallow tray and pour the topping over it, then bake in an oven preheated to 200°C for 18 minutes until the edges turn golden.
If the dough is not rolled thin enough, the edges can burn before the centre sets, so spread it thinly with your hands. Allergens: contains wheat (gluten), milk and dairy (cream), egg.
Swap the cumin for a little fennel seed and you get a lighter, more anise-scented result; salting the onions early while frying helps them release their liquid faster.
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