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Preheat the oven to 450°F (230°C). Add 2 Tablespoons butter in a 10-inch (25 cm) cast iron skillet. Place the skillet in the center of the oven for 5 minutes.
In a blender, mix the eggs together with milk, flour, salt, and 2 Tablespoons melted butter (slightly cooled) until the batter is very smooth.
In a small bowl, combine the minced garlic, herbs and parmesan cheese.
Remove the hot skillet from the oven and pour the batter into the skillet. Sprinkle the herb mixture all over and bake for 20-25 minutes or until the Dutch baby pancake is fully puffed and browned on top. Important note: DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
Meanwhile, melt the red onions in the 2 remaining Tablespoons of butter in a skillet placed under medium heat until soft and translucent, stirring often. Add the sugar/honey, pour in the balsamic vinegar and continue to cook for 5-10 minutes until the onions are gently caramelized and slightly sticky.
Remove the Dutch Baby from the oven. Garnish with the caramelized red onions, the sliced avocado, and sprinkle torn burrata cheese. Add extra fresh herbs, salt and pepper, and finish with a drizzle of olive oil all over. Serve and enjoy!