1. Preheat oven to 425 degrees F.
2. Begin by starting to caramelize the onions. In a large skillet over medium heat, heat the olive and oil and butter until butter is melted. Add the sliced onions, and allow to cook over medium to medium-low heat, stirring occasionally, while you prepare the Dutch baby.
3. To make the Dutch baby, place a large, oven-safe skillet in the oven to preheat while you make the batter.
4. In a large mixing bowl, combine eggs, milk, flour, salt, and pepper, and beat on medium-high speed using a electric hand mixer until no lumps remain and batter begins to develop bubbles. Gently fold in chopped herbs until incorporated.
5. Remove heated skillet from the oven, and add the 2 Tbsp. of butter, swirling until the butter is melted and the skillet is coated. Pour the batter into the hot skillet.
6. Bake the Dutch baby at 425 degrees F for 20-22 minutes, until the center is set and gently puffed.
7. When there is 5 minutes remaining on the Dutch baby cooking time, finish your Jammy Balsamic Onions. They should be nicely caramelized and golden by now. Season with the kosher salt, and stir in the balsamic vinegar and brown sugar. Reduce heat to low, and allow excess liquid to evaporate while the Dutch baby finishes.
8. Remove the Dutch baby from the oven, and scatter the crumbled goat cheese evenly over the top of the hot Dutch baby. Top with the Jammy Balsamic Onions.
9. Slice into wedges, and serve!

Notes:

• You can substitute dairy milk with any neutral-flavored, unsweetened plant-based milk.
• Soft herbs can include any combination of parsley, cilantro, chives, scallions, basil, or dill.