Recipe by Bonnie G #2
Found this in Taste of Home Magazine and it sounded interesting so tried it and was so pleased. Described as "a cross between traditional Yorkshire pudding and popovers, this easy recipe makes the perfect complement to prime rib, beef stew and steak." And so right, I served it with Six Hour Pork Roast and it made an elegant presentation and was easy to make. If you like onions I think you'll love this. Give it a try, it's so easy.
- 226.79 g yellow onion, thinly sliced
- 4.92 ml salt, divided
- 1.23 ml pepper
- 29.58 ml butter
- 177.44 ml all-purpose flour, plus
- 29.58 ml all-purpose flour
- 2 eggs
- 177.44 ml water
- 177.44 ml milk
Directions See How It's Made
- In a large skillet, saute the onions with 1/2 teaspoon salt and pepper in butter until tender but not browned.
- Divide among eight 6 ounce ramekins or custard cups.
- In a large bowl, combine flour and remaining salt.
- Combine the eggs, water and milk, whisk into flour mixture just until blended.
- Fill each ramekin with 1/4 cup batter.
- Bake at 400°F for 30-35 minutes or until puffed and golden brown.
- Serve immediately.