Mix all ingredients for the dough with 40 ml water and kneaded until a smooth dough. Place for 1 hour in refrigerator, then rolled into a base with a thickness of 3 mm. With the base cover greased tray (not deep) and allowed to freely cover the bottom and walls of the tray, and the excess paste was removed. Again, place in the refrigerator to set. In a pan put the butter and chopped onions fry for 3 minutes, then add the sugar and wine. Cover and leave to cook for about 25 minutes - until the onion tan and caramelized. If the wine has not disappeared completely drained onions. TOPPING whisk the eggs (by hand) with milk and cream and add salt to taste. Remove the tray and on the chilled dough is put first half of the onion, bacon on it, then the remaining onion and finally the grated cheese. Pour a dairy topping and bake in preheated oven at 180 C for 30 minutes. The bacon can be replaced with sausage of your choice.