Caramelized Onion and Gruyere Biscuits

Caramelized Onion and Gruyere Biscuits

In what was perhaps (okay fine, most assuredly) a coincidence, I ran across a recipe in my blog reader for putting gruyere cheese in a biscuit, just when I happened to have the exact amount of gruyere cheese called for in said recipe sitting in my refrigerator, about to expire! I took it as a divine sign from the Cheesy Biscuit Gods (of course they exist! Why on earth would you doubt that?) that I was simply meant to bake up these biscuit beauties.

Caramelized Onion and Gruyere Biscuits

So this is sort of like taking the main elements of French Onion soup – the caramelized onions, the gruyere cheese – and mixing them up into biscuit dough. They bake up incredibly fluffy and beautiful, with the sweet bite of onion and sharp nuttiness of cheese in every bite.

Caramelized Onion and Gruyere Biscuits

Caramelized Onion and Gruyere Biscuits

They are milder in flavor than I was expecting, but certainly not in a bad way, and Matt’s coworkers have already demolished them, even though they were apparently competing with amazing New York bagels in the break room.

Caramelized Onion and Gruyere Biscuits

So I hope y’all will enjoy these! A perfect savory treat!

Caramelized Onion and Gruyere Biscuits

{One Year Ago: Crab Macaroni and Cheese}

Source: slightly adapted from Smitten Kitchen

Ingredients:
9 tbs cold unsalted butter, divided
1 tbs olive oil
1 medium onion, quartered and thinly sliced
2 3/4 cups all-purpose flour
1 pinch plus 1 tbs granulated sugar, divided
1 tbs baking powder
3/4 tsp coarse or kosher salt
1 cup buttermilk, well shaken
4 oz. (about 1 cup) gruyère or another Swiss-style cheese, shredded
Flaky sea salt
Freshly ground black pepper

Directions:
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a large skillet over medium heat, melt 1 tablespoon butter and add olive oil. Add the onions, plus a pinch of sugar, and reduce the heat to low. Place a lid on top, letting them steam for about 10 minutes, stirring occasionally. Remove the lid and continue to cook the onions, stirring occasionally, until they’re nicely golden and caramelized, which will take anywhere from another 10 to 35 minutes. Don’t rush this – you want them caramelized but not browned or charred. Set aside to cool.
In a large mixing bowl combine the flour, sugar, baking powder, and salt. Dice 8 tbs remaining cold butter into 1/2-inch bits. Use your fingertips or a pastry blender to work the butter into the flour mixture until the mixture is crumbly with butter in pieces no larger than a small pea.
Pour the buttermilk onto the flour mixture, then add the cooled onions and shredded cheese. Stir all to combine. Add a few drops more buttermilk if needed. Once the dough has mostly come together, use your clean hands to knead the last little scraggly bits into the entire mixture. Do not knead for more than 1 minute though, as you don’t want to overwork the dough.
Turn the dough out onto a floured work surface and roll out to a 1-inch thickness. Use a floured 3-inch cutter to stamp out circles and transfer them to the prepared baking sheet. Gather the scrap and re-roll them as needed. Space the biscuits fairly close together – not touching, but fairly close. These are not cookies, so don’t worry about them running together. Biscuits (and scones for that matter) have a lot of leavening agent; if you space them widely, they spread out, but if you space them close, they spread up. And spread up biscuits are much fluffier and lighter.
Sprinkle biscuits with sea salt and black pepper and bake 20 to 23 minutes. Serve warm.

One response to “Caramelized Onion and Gruyere Biscuits

  1. Pingback: Shrimp Langostino Étouffée

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