Dutch Baby with Caramelised Onions and Goat’s Cheese

Ingredients

• 4 eggs
• 180 g milk
• 90 g plain flour
• 0.25 tsp salt (Plus a pinch for the goat cheese mixture; amount unspecified.)
• 40 g butter
• 1 g fresh basil (Chiffonade some; reserve whole leaves for topping.)
• 1 garlic (Clove; minced.)
• 150 g goat’s cheese (Use half in the basil mixture and the rest as topping.)
• caramelised onions (Prepared separately; recipe and quantity are not supplied here. Warm again if desired.)
• black pepper (For topping, to taste.)
• dried chilli flakes (Optional topping, to taste.)

Steps

1. 1

   Preheat the oven to 230°C.

2. 2

   Add the eggs, flour, milk and ¼ teaspoon salt to a stick-blender jug. Blend until the batter is smooth and aerated.

3. 3

   Leave the batter to stand while the oven heats, bringing it as close to room temperature as possible for a better rise.

4. 4

   Prepare the caramelised onions separately. The source refers to a separate onion recipe; its ingredient quantities and full method are not included here.

5. 5

   Chiffonade the basil and mince the garlic. Break up half of the goat’s cheese into a bowl with a pinch of salt and mix with the basil and garlic.

6. 6

   When ready to cook, place the pan in the oven for about 10 minutes until ripping hot.

7. 7

   Carefully remove the hot pan from the oven. Add the butter and let it bubble and melt completely.

8. 8

   Pour the batter into the pan.

9. 9

   Scatter the goat’s-cheese, basil and garlic mixture over the top. Return the pan to the oven and bake for 15 minutes without opening the oven door.

10. 10

    Remove the Dutch baby from the oven; it should be beautifully puffed. Spread the caramelised onions over it with a spoon; warm the onions first if desired.

11. 11

    Scatter the remaining goat’s cheese over the onions and allow it to melt.

12. 12

    Finish with whole basil leaves, black pepper and, if desired, dried chilli flakes. Remove the Dutch baby from the pan and serve.

Notes

The source provides the batter and assembly instructions but not the caramelised-onion recipe or quantity; it says that recipe is available separately. The spoken transcript describes caramelising onions slowly with olive oil, adding balsamic vinegar after 30–40 minutes, and salting to taste, but gives no onion quantity or complete timings. Prep and total times are estimates; caramelising onions may extend the total time.

Nutrition per serving

• main
• brunch
• savory
• baked
• vegetarian
• European