Onion cake with rosemary

Name: onion cake with rosemary
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 600 gram Red onion; onion; 2 twig rosemary; 4 clove garlic; 8 slice pie dough; 1 egg; 100 milliliters cooking cream; 100 gram Parmesan cheese; 150 gram lamb's lettuce for the salad; 50 gram hazelnut for the salad; 1 mespoint mustard for the salad; 1 mespoint honey for the salad; 1 tablespoon White wine vinegar for the salad; 3 tablespoon olive oil for the salad

Ingredients

3 tablespoon olive oil
600 gram Red onion
Onion
2 twig rosemary
4 clove garlic
8 slice pie dough
1 egg
100 milliliters cooking cream

100 gram Parmesan cheese
150 gram lamb's lettuce for the salad
50 gram hazelnut for the salad
1 mespoint mustard for the salad
1 mespoint honey for the salad
1 tablespoon White wine vinegar for the salad
3 tablespoon olive oil for the salad

Directions

Heat the oil in a frying pan and fry the onion. Add the rosemary, garlic, salt and pepper and fruit for another minute. Add a few tablespoons of water and cover for 5 minutes.
Preheat the oven to 200ºC. Line the baking sheet with the dough and press the dough edges together. Fold the outer edges 1 cm for a thicker edge. Divide the onions over it.
Beat the egg with the cream and pour over the onions. Sprinkle with the cheese if necessary and bake the cake in the oven in about 20 minutes until golden brown.
In the meantime, mix the salad with the nuts. Beat a dressing of the mustard, honey, vinegar and oil and season with salt and pepper.
Spoon the dressing just before serving by the salad and serve with the cake.