Onion Yorkshire Puddings
|Yellow onions||1⁄2 Pound, thinly sliced|
|Salt||1 Teaspoon, divided|
|All purpose flour||3⁄4 Cup (12 tbs) (plus 2 tablespoons)|
|Water||3⁄4 Cup (12 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
In a large skillet, saute the onions, 1/2 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 the flour and remaining salt.
Combine the eggs, water and milk; whisk into the flour mixture just until blended.
Fill each ramekin with 1/4 cup batter.
Bake at 400 degrees 35 minutes or until puffed and golden brown.