GRANDMOTHER'S Secret Onion Cake Recipe REVEALED! Vegetarian,tasty and simple!

Ingredients

• 4 large Onion (peeled and thinly sliced)
• 4 pcs Egg (large, at room temperature)
• 6 tbsp All-Purpose Flour (for onion cake batter)
• 2 tbsp Olive Oil (for frying onion cakes)
• 200 g Champignons (cleaned and sliced)
• 1 medium Sweet Pepper (diced; any color)
• 2 tbsp Butter (unsalted, for sautéing vegetables)
• 4 tbsp All-Purpose Flour (for thickening the sauce)
• 180 g Sour Cream (full‑fat, for sauce)
• 1 pcs Lemon (juiced)
• 1 pcs Avocado (ripe, sliced for garnish)

Instructions

1. Prepare the onions

   Peel the 4 large onions and slice them thinly into rings or half‑moons.

   Time: PT5M

2. Make the egg‑flour batter

   In a mixing bowl, whisk together 4 eggs and 6 tbsp all‑purpose flour until smooth.

   Time: PT5M

3. Combine onions with batter

   Add the sliced onions to the bowl, toss to coat evenly. Sprinkle the additional 2 tbsp flour and mix briefly.

   Time: PT3M

4. Fry the onion cakes

   Heat 2 tbsp olive oil in a skillet over medium heat (≈180°C). Spoon one‑third of the onion‑batter mixture into the pan, flatten gently into a cake. Fry 3‑4 minutes per side until golden brown. Repeat for the remaining two cakes.

   Time: PT12M

   Temperature: 180°C

5. Prepare vegetables

   Clean the champignons and slice them. Dice the sweet pepper.

   Time: PT5M

6. Sauté mushrooms and pepper

   In another pan, melt 2 tbsp butter over medium heat (≈180°C). Add the sliced mushrooms and diced pepper, sauté for about 5 minutes until softened.

   Time: PT5M

   Temperature: 180°C

7. Make the creamy sauce

   Sprinkle 4 tbsp flour over the vegetables, stir for 1 minute to cook the flour. Gradually add 180 g sour cream and the juice of 1 lemon, whisk until smooth and heated through.

   Time: PT4M

   Temperature: 180°C

8. Assemble the onion pie

   Place each onion cake on a serving plate, spoon the mushroom‑pepper sauce over the top, and arrange sliced avocado on the surface. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

14 g

Carbohydrates

35 g

Fat

42 g

Fiber

9 g