Peel the onions and shallots and cut into thin rings.
Heat the olive oil in a pan and fry the onions and shallots for 8-10 minutes over a medium heat. Sprinkle with salt.
Meanwhile, wash the thyme, shake dry and roughly chop the leaves. Mix with the onions. Remove the pan from the heat and set aside.
Mix the flour, baking powder, 1 tsp salt and a pinch of sugar in a bowl.
Mix in the quark, milk and rapeseed oil to form a supple dough.
Roll out the dough on a baking tray lined with baking paper, then spread with the sour cream. Season with salt and pepper.
Add the onion mixture to the dough and spread out evenly, leaving a thin border round the edge.
Drizzle with honey and sprinkle with paprika, then bake in a preheated oven at 220°C (200°C fan, gas 7) for 20-25 minutes.