Description
The caramelized onions topping will impress your friends; the chewy, rich crust will make them swoon
Ingredients
Scale
- 3 slices bacon
- 1 tablespoon unsalted butter
- 2 medium yellow onions or combo of garden onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons dry mustard
- 1 1/4 cup milk
- 3 eggs, lightly beaten
Instructions
- Heat bacon in a 12″ cast iron skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is cripst, about 10 minutes. Using a slotted spoon, transfer bacon to paper towels and drain all but about 1/2 teaspoon bacon fat. 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 degrees. In a large bowl, whisk together flour, mustard, and pepper; add milk and eggs, and stir until smooth. Letter batter rest for 10 minutes. Meanwhile, place 9″x11″ baking sheet (or glass) dish sprinkled with cornmeal in oven and let heat for 10 minutes. Remove baking dish from oven, pour in batter, and sprinkle with bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes (some of the onions will be very dark brown.)