Savory Dutch Baby with Sumac Onions
2 tablespoons olive oil
1 pound red onions, sliced
½ teaspoon kosher salt
4 teaspoons sumac
1 cup (3 oz) sliced or slivered almonds
- In a cast-iron skillet (or any heavy, large skillet), add the olive oil and turn the heat to medium. Once the oil is warm, add the onions and kosher salt. Cook for 10 minutes, stirring at least 3-4 times. You’re looking for somewhere between caramelized and fried - cooked through but with some brown bits.
- After about 10 minutes, add three teaspoons of the sumac and the almonds. Turn to medium-low and cook for 2-3 more minutes.
- Turn off the heat and remove the pan from the heat. Top the onions with the last teaspoon of sumac and stir. Transfer the onion mixture to a bowl and reserve.
Savory Dutch Baby
3 large eggs
6 tablespoons (50 grams) all-purpose flour
6 tablespoons (3 oz) whole milk
1/4 teaspoon smoked (or regular) salt
1/4 teaspoon worchestire sauce
2.25 tablespoons unsalted butter
This recipe is based on Smitten Kitchen Extra Billowy Dutch Baby.
- Preheat your oven to 425 degrees. Add an ovenproof 10” skillet to the oven to get nice and hot (cast-iron is preferred).
In a medium bowl, beat the eggs with a whisk until they are thoroughly mixed. Add the flour and whisk more, until the flour is combined with the eggs and not lumpy.
- Add the milk, salt and worchestire sauce and whisk again until smooth.
- Take the pan out of the oven, add the butter and mix the butter around to melt. You want the butter to cover the bottom and swirl it up to coat the sides. Pour the batter into the pan and put it straight into the
- Bake for 13-17 minutes - start checking at 13 minutes. You want the edges to be pretty browned.
- Once it’s ready, take the dutch baby out of the oven and move quickly. Spoon the sumac onions into the base of the dutch baby. Sprinkle some more sumac on top of the finished dutch baby and serve immediately.