Onion & Bacon Dutch Baby
Back by popular demand is this fantastic "Dutch Baby".
When I made it back in 2012, I called it an onion tart, because that is what the original recipe in Saveur magazine called it.
It really isn't a tart at all, but a giant popover.
A pancake batter that puffs up then deflates.....you heat the oil in the pan in the oven first, then pour the batter into the HOT pan.
It is definitely a DUTCH BABY pancake.
Who cares what it is called really,....it's fantastic!!!!!!
This can be made in a cast iron skillet, or a rectangle baking dish.
Onion & Bacon Dutch Baby: (original recipe from SAVEUR)
6 oz. slab bacon, cut into matchsticks
4 tbsp. unsalted butter
2 medium yellow onions, thinly sliced lengthwise
Kosher salt and freshly ground black pepper, to taste
1 1⁄2 cups flour
2 tsp. dry mustard
1 1⁄4 cups milk
3 eggs, lightly beaten
salt & pepper
fresh rosemary or thyme (my addition)
Cook bacon in a 12″ skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp. Using a slotted spoon, transfer bacon to paper towels to drain; pour bacon fat into a 9″ × 11″ baking dish and set aside.
Return skillet to medium-high heat, and add butter; add onions, salt, and pepper, and cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside.
Heat oven to 425°.
In a large bowl, whisk together flour, mustard, and pepper; add milk and eggs, and herbs if using, and stir until smooth. Let batter rest for 10 minutes.
Meanwhile, place baking dish with bacon fat in oven and let heat for 10 minutes. Remove baking dish from oven, pour in batter, and sprinkle with rendered bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes.