Baked Zala dödölle | Crispy, oniony Hungarian classic

Peel the potatoes, cut them into even cubes, and place them in a pot. Pour just enough water over them to barely cover, and add 1 teaspoon of salt. Cook until tender, about 20 minutes.

When the potatoes are tender, do not drain the cooking water! Leaving the pot on the heat, mash them thoroughly with a potato masher in their cooking liquid. Gradually stir in the fine wheat flour in several batches using a wooden spoon, stirring continuously and vigorously over low heat for another 4-5 minutes, until you get a thick, glossy dough that is difficult to stir.

Melt the lard in a pan. Sauté the finely chopped onions slowly over medium heat until golden brown and caramelized. Remove from the heat, sprinkle with sweet paprika and black pepper, and stir thoroughly.