Savory Onion and Aged Gouda Dutch Baby – Recipe

Savory_Dutch_Baby_Slice
Savory onion and aged gouda Dutch baby

Eating Out Loud and I have riffed on Dutch Babies a couple of times now. This was my first attempt at a savory version and I was pretty darn happy with the flavors. Done this way, it becomes like a very light, custardy quiche. You could serve it for lunch or brunch with a green salad (apples!), or cut it up into squares as an appetizer.

If you haven't had aged gouda before, hie thee to a good cheesemonger and get a taste. They also carry a decent mid-grade one at Trader Joe's. This is not the stuff in the red wax, people. It has an intense caramel or butterscotch flavor, and in the most-aged varieties, is rather crystalline like parmigiano reggiano. It is one of my all time favorite cheeses. I love to eat it with wine, though I'm not sure I can say what the best pairings are. Anyone have an opinion?

Savory_Dutch_BabyI also call for herbes de Provence, which is generally a mixture of thyme, basil, savory, fennel and a tiny bit of lavender. It can also contain a variety of other herbs. If you don't have a pre-mixed packet of herbes de Provence, just use as many of those individual herbs as you have available. The exact proportions aren't critical, but they should be lively dried herbs, not ones that you have had slowly turning into dust for the past 9 years. Beter yet, you could use 2 tablespoons of fresh herbs if you have them. If you do use lavender, make it just a pinch or your Dutch Baby will taste like your grandmother's favorite soap.

Savory Dutch Baby with Onions and Aged Gouda
Vegetarian; not vegan or gluten-free
Serves 3 to 5 (see above)

  • 6 + 2 tablespoons unsalted butter
  • 1 medium onion, thinly sliced (sweet ones like Vidalia or Walla Walla preferred)
  • 5 eggs
  • 1 1/4 cups whole milk
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup grated aged Gouda cheese
  • 2 teaspoons herbes de Provence, ground if coarse (see discussion above)
  • smoked paprika (for garnish)
  1. Preheat your oven to 425 degrees.
  2. Saute the onion in 2 tablespoons of butter with a pinch of salt until quite soft; remove and cool.
  3. Combine the eggs, milk, flour and salt in a blender at high speed for 1 minute. Stir in the onions, salt, Gouda cheese and herbs de Provence.
  4. Put the 6 tablespoons of butter into a well-seasoned 12" cast-iron skillet or other large, oven-safe container. Put the skillet in the oven.
  5. When the butter is sizzling, carefully pull the skillet out and swirl it or use a brush to be sure the whole thing is coated. Pour in the batter and return it to the oven. Cook about 18 minutes until puffed and golden brown. It will not puff as much as normal Dutch baby without the cheese.
  6. When the Dutch Baby is done,  carefully remove it from the oven. Pad off any excess butter on top with a paper towel. Garnish with smoked paprika and serve.


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Posted by Michael Natkin on Thursday, October 8th, 2009 in Appetizers, Recipes, Weblogs.

5 Responses to “Savory Onion and Aged Gouda Dutch Baby – Recipe”

  1. October 8, 2009 at 7:50 am #

    This looks fabulous. I love the apple salad idea as an accompaniment. Great recipe!

  2. October 8, 2009 at 9:55 pm #

    This looks fantastic as most of your photos do, Michael! I’ve been reading your blog a long time and recently started actively blogging myself. I wanted to let you know that I just posted an award for you on my site. Please drop by if you have the time.

  3. Alana
    January 21, 2012 at 3:39 pm #

    Michael, I’ve been making this and bringing it to parties as a little appetizer, cut into small pieces. I am still collecting the marriage proposals.

    • January 21, 2012 at 8:07 pm #

      Well I think any proposal issued as a direct response to a savory Dutch Baby is well worth entertaining. Clearly they are gentlemen (or women) of substance and distinction.

  4. Lisa
    September 5, 2012 at 12:18 pm #

    I got thee to a GOOD cheesemonger, didn’t see Walla Walla onions so I used shallots for savory flavor and I had a strong desire to pop in this recipe Lump crab. It looks great as its finishing. Thanks for a great recipe!

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