Onion Yorkshire Pudding recipe

1/2 lb. yellow onions, thinly sliced
1 ts. salt, divided
1/4 ts. pepper
2 Tb. butter
3/4 c. + 2 Tb. flour
2 eggs
3/4 c. water
3/4 c. milk

In a large skillet, saute the onions, 1/2 teaspoon salt, butter and pepper until tender, but not browned.
Divide among eight, 6 ounce ramekins or custard cups.
In a large bowl, combine flour and remaining salt.
Combine the eggs, water and milk and whisk into flour mixture until just blended.
Fill each ramekin with 1/4 cup batter.
bake at 400* for 30-35 minutes or until puffed and golden brown.
Serve immediately.