Prep 15 mins
Cook 30 mins
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
- 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.
Well mine turned out lovely to look at and tasted good too. I halved the recipe and used larger 6" ramekins to make two. Thanks! Made for Newest Zaar tag.
I don't want to give any stars because I am sure I did something wrong. Mine did not popover at all or resemble your picture in the least. My husband commented that the recipe tasted like a soggy onion ring and I have to say I must agree with him.