Yorkshire Pudding With Roasted Onions
|Balsamic vinegar/Red wine vinegar||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||1 Tablespoon|
|Red onions||2 Pound (4 Medium Size)|
|All purpose flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs) (Low Fat / Whole)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Mix vinegar and oil; set aside.
Peel onions and cut into quarters.
In a 9 by 13-inch oval or rectangular baking dish, arrange onions evenly apart, with a flat side down.
Brush quarters evenly with some of the vinegar mixture.
Roast in a 500° oven until well browned, about 40 minutes; baste every 10 minutes with remaining vinegar mixture.
Remove from oven; with a wide spatula, gently loosen onions be careful to keep quarters intact and any browned bits in pan.
If made ahead, let onions cool in pan, then cover and chill until next day.
To continue, bring to room temperature.
In a bowl or a blender, beat or whirl flour and eggs to blend.
Add milk, and beat or whirl until batter is smooth.
Dot onions with butter.
Bake in a 375° oven until butter sizzles, about 5 minutes.
Stir batter and pour it evenly around but not on top of the onions.
Continue to bake until pudding is well browned on edges and puffed, 35 to 40 minutes.