Dutch Baby Pancake with Caramelized Onion, Prosciutto, and G

Ingredience

7 tablespoons TJ’s Unsalted Butter Quarters, divided

1 TJ’s Yellow Onion, thinly sliced

3 sprigs TJ’s Organic Fresh Thyme

1 ½ teaspoon TJ’s Sea Salt, divided

A few cranks of TJ’s Black Peppercorns

½ cup TJ’s Whole Milk

3 TJ’s Eggs

½ cup TJ’s Unbleached Enriched All-Purpose Flour

½ cup grated TJ’s Raw Milk Cave Aged Le Gruyère

1 package TJ’s Prosciutto

Pokyny

Prepare the Caramelized Onions: Melt 3 tablespoons of butter in a large sauté pan over medium-high heat. Add onion and thyme, cover with lid, and cook for 10-15 minute, stirring occasionally, until the onions become golden in color. Remove from heat, discard thyme and season with 1/2 teaspoon of salt and pepper. Set aside.

Prepare the Dutch Baby Pancake: Place 10-inch cast iron pan in cold oven, then heat your oven to 425° F. Combine milk, eggs, 1 teaspoon of salt, and flour in blender and blend on high speed until the mixture is smooth. Carefully remove the hot cast iron pan and place on a flat, heat resistant surface. Add remaining 4 tablespoons of butter to pan and swirl around the bottom and sides of the pan. Quickly and carefully pour the batter into the pan and return the pan to the oven. Bake for 12-15 minutes, until the pancake is golden brown and has puffed up.

To Serve: Evenly distribute the caramelized onions and grated Gruyère over the warm Dutch baby pancake. Top with slices of prosciutto.