Ingredients:
6 oz. slab bacon, cut into ¼″ matchsticks
4 tbsp. unsalted butter
2 medium yellow onions, thinly sliced lengthwise Kosher salt and freshly ground black pepper, to taste
1 ½ cups flour
2 tsp. dry mustard
1 ¼ cups milk
3 eggs, lightly beaten
4 tbsp. unsalted butter
2 medium yellow onions, thinly sliced lengthwise Kosher salt and freshly ground black pepper, to taste
1 ½ cups flour
2 tsp. dry mustard
1 ¼ cups milk
3 eggs, lightly beaten
Directions:
Heat bacon in a 12″ skillet over medium-high heat, and cook, stirring
occasionally, until fat renders and bacon is crisp, about 12 minutes.
Using a slotted spoon, transfer bacon to paper towels to drain; pour
bacon fat into a 9″ × 11″ baking dish and set aside. 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°. In a large bowl, whisk
together flour, mustard, and pepper; add milk and eggs, and stir until
smooth. Let batter rest for 10 minutes. Meanwhile, place baking dish
with bacon fat in oven and let heat for 10 minutes. Remove baking dish
from oven, pour in batter, and spinkle with rendered bacon and
caramelized onions; return to oven and bake until puffed and golden
brown, about 30 minutes.
