Onion Popoversyorkshire Pudding Recipes

Steps:

• Preheat oven to 400°. In a large skillet, saute onions, 1/2 teaspoon salt and pepper in butter until tender but not browned. Divide among eight 6-oz. ramekins or custard cups. Place on a baking sheet., In a large bowl, combine flour and remaining salt. Whisk the eggs, water and milk; whisk into flour mixture just until blended. Pour 1/4 cup into each ramekin. , Bake 30-35 minutes or until puffed and golden brown. Serve immediately.

Steps:

• Preheat the oven to 450 degrees F.
• Place a popover or large muffin pan in the preheated oven for 10 minutes. In a mixing bowl, beat the eggs until they are foamy. Whisk in the milk. Add the flour, salt and pepper and beat just until the batter is smooth.
• Pour the beef drippings in the cups of the hot pan, then pour in the batter filling the cups halfway and bake until the popovers are puffy and golden brown, about 30 minutes. Serve immediately.

Steps:

• Generously grease eight 6-ounce ramekins or 6-ounce custard cups (or use jumbo muffin tins).
• Heat butter in a large skillet over medium-high heat.
• Add in sliced onions, pinch sugar, 1/2 teaspoon salt and black pepper; cook until tender but not browned.
• Divide the onions evenly between the muffin tins or ramekins.
• In a bowl combine flour, 1/2 teaspoon seasoned salt (can use white salt).
• In another bowl whisk together eggs, cayenne pepper, water and milk until well blended; add to the flour mixture and mix until just blended.
• Pour about 1/4 cup batter into each tin over the onions.
• If you are using ramekins place on a baking sheet.
• Set oven to 400 degrees F and allow to preheat for about 8 minutes (oven must be very hot!).
• Bake for about 30-35 minutes or until golden brown.
• Serve immediately.

Steps:

• Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish with butter.
• In a large bowl, stir together the eggs, cream, and Parmesan. In a bowl, whisk together the flour, sugar, baking powder, cayenne, chipotle, and garlic. Stir the flour mixture into the egg mixture and set aside.
• Heat the butter and oil in a large skillet over medium-low heat. Add the onions and cook, stirring, until caramelized, about 25 minutes. Add the water chestnuts and cook for another 5 minutes.
• Stir the onion mixture into the egg mixture and spoon into the greased baking dish. Sprinkle with slivered almonds and bake until the pudding is set, about 30 minutes.

Steps:

• Saute onions, half the salt, and pepper in butter in a large skillet 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 and whisk into the flour mixture just until blended.
• Fill each ramekin with 1/4 cup of batter.
• Bake at 400°F for 30-35 minutes or until puffed and golden brown.

Steps:

• 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.