Onion Yorkshire Puddings Recipes

ONION BHAJI YORKSHIRE PUDDINGS

Steps:

• Tip the onion and spices into a bowl with a generous pinch of salt. Mix well and leave for an hour until the onions have softened.
• Add the chilli and coriander (if using) to the onions then crack in the eggs. Tip in the flour and mix.
• Gradually add the milk and beat until the batter is smooth.
• Heat the oven to 240C/220C fan/gas 9 with an oiled 12 hole muffin tray inside. Spoon the batter into the holes and cook for 15-20 mins until puffed up and golden and the onions have frazzled slightly. Serve as a starter with Indian chutneys or as part of a roast.

ONION YORKSHIRE PUDDINGS

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.

ONION YORKSHIRE PUDDINGS

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.

SAGE & ONION YORKSHIRE PUDDINGS

Steps:

• Cut the onions into thin wedges, keeping the root intact so they hold together, to make about 12-16 thin wedges.
• Whisk the eggs and flour in a large bowl to make a smooth paste, then whisk in the milk to make a smooth batter. Season, then stir in the sage. Leave to rest for 10 mins at room temperature. Will keep chilled for up to 24 hrs (bring up to room temperature before using). Heat the oven to 230C/210C fan/gas 8.
• Pour a drizzle of oil evenly into 10 holes of a 12-hole muffin tin, or in all of two four-hole Yorkshire pudding tins to coat the bases. Add a wedge of onion to each hole and put in the oven for 10 mins to heat up.
• Transfer the batter to a jug, carefully remove the tins from the oven and pour the batter over the onions, dividing it evenly between the holes. The batter should sizzle as soon as it hits the oil. Put back in the oven and turn the temperature down to 220C/200C fan/gas 7. Cook for 15 mins until golden and risen. Don't open the door until the time is up, or they may sink.

ONION POPOVERS/YORKSHIRE PUDDING

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.

ONION YORKSHIRE PUDDINGS

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.