Onion Yorkshire Puddings
1/2 POUND YELLOW ONIONS, THINLY SLICED
1 TEASPOON SALT, DIVIDED
1/4 TEASPOON GROUND PEPPER
2 TABLESPOONS BUTTER
3/4 CUP PLUS 2 TABLESPOONS ALL-PURPOSE FLOUR
3/4 CUP WATER
3/4 CUP MILK
In a large skillet, saute the onions, ½ teaspoon salt and pepper in butter until tender but not browned.
Divide among eight 6-oz 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 of batter.
Bake at 400F for 30-35 minutes or until puffed and golden brown.
Yield: 8 servings.
Pairs Well With
This recipe is from a current issue of TASTE OF HOME. I have not tried these yet, but since we're having prime rib for Christmas dinner, I think they'll make the perfect accompaniment