Semolina Strudel with Onion Sauce

For the semolina strudel with onion sauce, stir the butter until fluffy. Cut the rolls into small pieces and soak them in the milk, then squeeze them. Separate the eggs. 3 Mix egg yolks, semolina, butter, crème fraîche and chives, add bread mixture and let rest for 15 minutes.

Beat 2 egg whites until stiff, fold egg whites into the bread and semolina mixture. Knead ingredients for strudel dough into a smooth dough with a smooth surface. Then place on an oiled plate, brush with oil, cover with plastic wrap or a warmed bowl and let rest at room temperature for at least half an hour.

Then stretch the dough thinly on a floured kitchen towel. Place the filling on the bottom half of the dough and roll up the strudel with the help of a cloth. The strudel should be long and thin. Carefully close the ends.

Press strudel into individual portions with the help of a wooden spoon handle, cut with a knife. Put semolina strudel pieces into boiling salted water and let them steep/boil for about 20 minutes. Peel and chop onions. Heat lard in a pot and caramelize sugar in it. Attention, the color should be in medium dark brown, do not wait too long, otherwise the mixture will burn. Add onions and saute until soft, stirring constantly.

Add a little soup and puree with a hand blender. Arrange the semolina strudel with the onion sauce on plates. The semolina strudel with onion

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