Speaking of gorgeous onions, how great that the onions have not succumbed to the torrential downpours? Love this recipe from Southern Living’s May 2013 issue. Hope someone out there likes to bake besides me and the Mellow Bellies Rogue Baker.
This recipe will use up a bunch of onions and they are wonderful in more than just these popovers. Use them in sandwiches, top anything you grill, stir them into sour cream and make what a friend calls “Czechoslovakian Onion Dip” (the joke being that it’s so exotic that it’s far beyond the old standard French onion dip), put them on any kind of flatbread as a crostini ….. the possibilities are endless. It’s a great thing to have in your refrigerator.
Ingredients:
1 cup all-purpose flour 1 cup 2% reduced-fat milk, at room temperature 3 large eggs, at room temperature 2 tablespoons butter, melted 3/4 teaspoon table salt 1/4 cup (1 oz.) freshly shredded Swiss cheese 1/4 cup Caramelized Sweet Onions, chopped (see recipe below) 1 tablespoon chopped fresh chives 4 teaspoons canola oil
Preparation:
Preheat oven to 425°. Heat a 12-cup muffin pan in oven 10 minutes.
Meanwhile, process first 5 ingredients in a blender or food processor 20 to 30 seconds or until smooth. Stir in cheese and next 2 ingredients.
Remove pan from oven; pour 1/2 tsp. oil into each of 8 muffin cups, filling center 6 cups and middle cup on each end. Heat in oven 5 minutes. Remove from oven. Divide batter among oiled muffin cups; return to oven immediately.
Bake 15 to 20 minutes or until puffed and lightly browned around edges. Reduce oven temperature to 350°; bake 10 minutes or until tops are golden brown.
Transfer to a wire rack; cool 3 to 4 minutes before serving.