Valerie Bertinelli's Yorkshire Puddings with Roast Beef and Quick Caramelized Onions

For all the best steakhouse flavors in one sophisticated bite, Valerie tops pillowy mini Yorkshire puddings with roast beef, caramelized onion and horseradish cream!

Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. A common British side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a first course, it can be served with onion gravy.

INGREDIENTS

Vegetable oil
3/4 cup whole milk 
2 large eggs 
2/3 cup all-purpose flour 
Kosher salt and freshly ground black pepper 
1 yellow onion, thinly sliced 
1/4 teaspoon granulated sugar 
8 ounces thinly sliced roast beef 
2 tablespoons prepared horseradish sauce 
1 tablespoon chopped fresh chives, for garnish

DIRECTIONS

Special equipment: a 24-cup mini muffin tin
Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.
Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.
Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside. 
Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse. 
Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.