Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
2 tablespoons olive oil
1 pound red onions, sliced
½ teaspoon kosher salt
4 teaspoons sumac
1 cup (3 oz) sliced or slivered almonds
Savory Dutch Baby
3 large eggs
6 tablespoons (50 grams) all-purpose flour
6 tablespoons (3 oz) whole milk
1/4 teaspoon smoked (or regular) salt
1/4 teaspoon worchestire sauce
2.25 tablespoons unsalted butter
This recipe is based on Smitten Kitchen Extra Billowy Dutch Baby.
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