Onion Yorkshire Puddings Recipes

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ONION YORKSHIRE PUDDINGS



Onion Yorkshire Puddings image

This easy recipe is a cross between traditional Yorkshire pudding and popovers that makes a great complement to prime rib. We also like it with beef stew and steak. Make more than you need because everyone loves them. -Emily Chaney, Blue Hill, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1/2 pound yellow onions (about 3 medium), thinly sliced
1 teaspoon salt, divided
1/4 teaspoon pepper
2 tablespoons butter
3/4 cup plus 2 tablespoons all-purpose flour
2 large eggs
3/4 cup water
3/4 cup 2% milk

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.

Nutrition Facts : Calories 118 calories, Fat 5g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 343mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

YORKSHIRE PUDDING



Yorkshire Pudding image

A yummy and traditional addition to the holiday feast. If you intend to make this, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking. Originally submitted to ThanksgivingRecipe.com.

Provided by Mort Tibble

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 1h35m

Yield 8

Number Of Ingredients 6

1 ½ cups all-purpose flour
¾ teaspoon salt
¾ cup milk, room temperature
3 eggs, room temperature
¾ cup water
½ cup beef drippings

Steps:

  • Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
  • If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
  • Preheat oven to 400 degrees F (205 degrees C).
  • Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 19.1 g, Cholesterol 89.1 mg, Fat 3.3 g, Fiber 0.6 g, Protein 11.8 g, SaturatedFat 1.2 g, Sodium 261.3 mg, Sugar 1.3 g

ONION YORKSHIRE PUDDINGS



Onion Yorkshire Puddings image

Found this in Taste of Home Magazine and it sounded interesting so tried it and was so pleased. Described as "a cross between traditional Yorkshire pudding and popovers, this easy recipe makes the perfect complement to prime rib, beef stew and steak." And so right, I served it with recipe #54379 and it made an elegant presentation and was easy to make. If you like onions I think you'll love this. Give it a try, it's so easy.

Provided by Bonnie G 2

Categories     Onions

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 lb yellow onion, thinly sliced
1 teaspoon salt, divided
1/4 teaspoon pepper
2 tablespoons butter
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
2 eggs
3/4 cup water
3/4 cup milk

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.

Nutrition Facts : Calories 119, Fat 5.1, SaturatedFat 2.8, Cholesterol 57.3, Sodium 347.1, Carbohydrate 14.2, Fiber 0.9, Sugar 1.3, Protein 4.1

MINI YORKSHIRE PUDDINGS WITH ROAST BEEF AND QUICK CARAMELIZED ONIONS



Mini Yorkshire Puddings with Roast Beef and Quick Caramelized Onions image

This is all your favorite steakhouse flavors in one sophisticated bite. This show-stopping appetizer will be the bell of the ball for your holiday soirees and beyond. Roast beef, horseradish cream and chives are loaded onto pillowy mini Yorkshire puddings. It sounds (and looks!) fancy, but it's surprisingly easy to whip up.

Provided by Valerie Bertinelli

Categories     appetizer

Time 45m

Yield 24 Yorkshire pudding bites

Number Of Ingredients 10

Vegetable oil
3/4 cup whole milk
2 large eggs
2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 yellow onion, thinly sliced
1/4 teaspoon granulated sugar
8 ounces thinly sliced roast beef
2 tablespoons prepared horseradish sauce
1 tablespoon chopped fresh chives, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.
  • Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.
  • Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside.
  • Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse.
  • Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.

ONION YORKSHIRE PUDDINGS



Onion Yorkshire Puddings image

This is from Taste of Home. I was surprised because often their recipes call for cans of soup and other processed ingredients. I made these for our Christmas dinner. They were delicious and looked very elegant considering how simple they were.

Provided by sandrasothere

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 lb onion, thinly sliced
1 teaspoon salt, divided
1/4 teaspoon pepper
2 tablespoons butter
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
2 eggs
3/4 cup water
3/4 cup milk

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.

Nutrition Facts : Calories 120, Fat 5.1, SaturatedFat 2.8, Cholesterol 63.7, Sodium 341.4, Carbohydrate 14.4, Fiber 0.8, Sugar 1.4, Protein 4

ONION BHAJI YORKSHIRE PUDDINGS



Onion bhaji Yorkshire puddings image

Give the classic Yorkshire pud an Indian-inspired twist with our genius onion bhaji version. These delicately spiced puddings are delicious with chutney

Provided by Barney Desmazery

Categories     Side dish, Snack, Starter, Supper

Time 35m

Yield Makes 12 small puddings

Number Of Ingredients 10

2 small onions, finely sliced
1 tsp turmeric
½ tsp cumin seeds
¼ tsp chilli powder
1 green chilli, chopped
small handful of coriander leaves, chopped, optional
2 eggs
100g plain flour
100ml milk
3 tbsp sunflower oil

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.

Nutrition Facts : Calories 77 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

SAGE & ONION YORKSHIRE PUDDINGS



Sage & onion Yorkshire puddings image

Add sage and onion to Yorkshire pudding batter for a delicious side dish to go with a Sunday roast or your Christmas dinner

Provided by Good Food team

Categories     Side dish

Time 35m

Yield Serves 8-10

Number Of Ingredients 6

2 red onions , peeled
4 large eggs
140g plain flour
200ml milk
½ small bunch of sage , leaves picked and finely sliced
sunflower oil , for cooking

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.

Nutrition Facts : Calories 174 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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