Certainly! Below is a recipe for a savory Dutch Baby Pancake with Caramelized Onions and Gruyere:
Ingredients:
For the Dutch Baby Pancake:
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
For the Caramelized Onions:
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
For Assembly:
- 1 cup Gruyere cheese, grated
- Fresh thyme leaves (optional, for garnish)
Instructions:
- Preheat your oven to 425°F (220°C).
- For the caramelized onions: Heat olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20-25 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
- In a mixing bowl, whisk together the eggs, milk, flour, salt, and pepper until smooth.
- Place the butter in a 10-inch oven-safe skillet or baking dish and transfer it to the preheated oven. Allow the butter to melt completely, about 2-3 minutes.
- Carefully remove the skillet from the oven and pour the batter into the hot skillet with melted butter. Immediately return the skillet to the oven.
- Bake the Dutch Baby Pancake for 15-20 minutes, or until it is puffed up and golden brown around the edges.
- Once the Dutch Baby Pancake is cooked, remove it from the oven and sprinkle the caramelized onions evenly over the top. Then sprinkle the grated Gruyere cheese over the onions.
- Return the skillet to the oven and bake for an additional 3-5 minutes, or until the cheese is melted and bubbly.
- Remove the Dutch Baby Pancake from the oven and garnish with fresh thyme leaves if desired.
- Slice and serve the savory Dutch Baby Pancake warm. Enjoy!
This savory Dutch Baby Pancake with caramelized onions and Gruyere makes a delicious breakfast, brunch, or even a light dinner option. Serve it alongside a simple green salad for a complete meal.
