Dutch Baby Pancakes with Onions (American South)

This oven-puffed pancakes can host all sorts of toppings: I love herbs and cheese. Sky's the limit.

3 Tbsp. vegetable oil, divided
1½ cups Vidalia onions, sliced
¾ tsp. kosher salt, divided
½ tsp. light brown sugar, firmly packed
¼ tsp. black pepper, freshly ground
½ tsp. fresh thyme leaves
4 large eggs, room temperature
½ cup half and half cream
¾ cup all-purpose flour, unbleached
1½ tsp. garlic powder

Garnish:
fresh thyme
grated Parmesan cheese
black pepper, freshly ground

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

In a 12" cast-iron skillet, heat 2 Tbsp. oil over medium-high heat. Add onion, ½ tsp. salt, brown sugar, and pepper; cook, stirring occasionally, until onion is translucent, 7-10 minutes. Stir in thyme. Remove onion from skillet; wipe skillet clean.

Add remaining 1 Tbsp. oil to skillet. Place skillet in oven to preheat for 10 minutes.

In a large bowl, whisk together eggs and half-and-half until well combined. Add flour, garlic powder, and remaining ¼ tsp. salt, whisking until smooth. Carefully pour batter into hot skillet, and top with onion.

Bake until puffed and golden brown, about 15 minutes. Garnish with thyme, Parmesan, and pepper, if desired. Serve immediately.

Baking Tip: Don’t be alarmed when your Dutch baby starts to deflate as soon as you remove it from the oven; that is exactly what is supposed to happen.

Makes 4-6 servings.