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giant caramelised onion yorkshire puddings

Giant caramelised onion Yorkshire puddings

super sized Yorkshire puddings with caramelised onions, mustard and herbs
Course Side Dish
Cuisine european
Servings 4


  • 4 Small skillets, Approx 6 inches


For the caramelised onions

  • 4 small onions (i used a mix of 3 long shallots and one red onion)
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • olive oil for frying

For the batter

  • 3 large eggs
  • 150 ml whole milk
  • 70 grams plain flour
  • 1 tbsp olive oil or melted butter
  • 1 tbsp whole grain mustard
  • 1 tsp chopped thyme
  • salt and pepper
  • beef dripping or butter for cooking at least 1 tbsp per pan


  • Preheat the oven to 210c
  • Make the batter first so it can rest while you caramelise onions.
    Mix eggs, milk and melted butter or oil together in a jug, then mix in the mustard. Add flour to large a bowl, and make a well in the centre and pour in the liquid a little at a time while whisking so you don't get any lumps. Add seasoning and herbs and mix again, then leave batter to rest while you cook onions.
  • Peel and slice onions into quarters length ways and add to a pan with olive oil and cook until soft, then add 1 tbsp red wine vinegar and honey and cook until sticky and caramelised.
  • Place the skillets in the oven with 1 heaped tbsp of beef dripping or butter in each one. leave them in the oven to heat up and for the butter/dripping to melt and get really hot for about 10 minutes (i only have two small skillets so i made two at a time) alternatively you can make 8 normal sized Yorkshire's in a muffin/Yorkshire pan or one giant one in a cast iron skillet,
  • Open oven (it will be hot) and carefully pour in 1/4 of the batter mixture into each skillet and add some of the onions scattered on top. close oven and leave them to rise for 15 to 20 minutes until, puffed up and golden (don't open the oven door while they are in there or they wont rise) serve with roast dinner.
Keyword Yorkshire puddings