Onions, Yogurt and Parmesan Cheese Savory Muffins

The following savory muffins will delight anyone who loves sautéed onions, as they contain a hefty amount of them. This time, I aimed at sautéing the onions only until they were soft, not  caramelized, as I wanted to retain a less sweetish onion flavor, that will pair well with the yogurt.
To that, I added milk and yogurt, which gave the bakes a fresh, tangy flavor, and a generous amount of freshly grated Parmesan cheese, which added its wonderful flavor and aroma to the bakes.
In order to keep the onion and cheese flavor dominant, I kept the seasoning fairly minimal, with a small amount of mustard, freshly grated four peppers mix and nutmeg.
To add another layer of fresh onion flavor, I mixed in some chopped scallions, just before placing the mixture in the oven. The aroma while baking was amazing.
The muffins can be served as a side dish, with meat or fish, or as a light vegetarian lunch or dinner, with a fresh salad on the side. Another tasty option is to serve them for brunch, topped with smoked salmon and poached eggs, as shown here. Try them and enjoy.

Notes:
* The amount given here is fairly large, but the muffins can be kept in the freezer, in an airtight container, for up to a month. For best texture, defrost and reheat slowly in a toaster oven, not in the microwave.

Makes: 24
Prep time: 25 minutes
Baking time: 40 minutes

Ingredients:
6 cups thinly sliced yellow onions (from 6-8 medium onions)
½ stick (55 grams) butter, soft
2 tsp salt
½ tsp freshly ground four peppers mix
½ tsp freshly ground nutmeg
2 tsp Dijon mustard
½ cup flour
1 cup whole milk, at room temperature
¾ cup freshly grated real Parmesan cheese
¾ cup full fat yogurt
3 L eggs
1/3 cup semolina
1 tsp baking powder
½ cup roughly chopped scallions

1. Preheat the oven to 375F (190C). Line two muffin pans with paper baking cups.
2. Place the sliced onions, butter, salt, pepper and nutmeg in a large pan, over medium-high heat. Sauté, mixing occasionally, for about 10 minutes, just until the onion is very soft. Lower the heat to medium, add the mustard and flour and mix well.

3. Add the milk and mix, until the mixture thickens. Add the cheese and mix again.

4. Let the mixture cool a bit, then add the yogurt and eggs and mix well. Add the semolina, baking powder and scallions, and mix again. Divide the mixture between the baking cups.

5. Bake for 40 minutes, or until the bakes are golden-brown. Serve warm.

Served at brunch, with smoked salmon, poached egg, capers and scallion.
For instructions on how to poach eggs, check THIS POST.

41 thoughts on “Onions, Yogurt and Parmesan Cheese Savory Muffins

  1. judilyn says:

    Onions (cooked!) are the unsung heroes of the savory culinary world! The other night I plopped a huge Texas Sweet into the Instant Pot with six huge baking potatoes, four of which I mashed up with about half of the resultant onion “mush”. Heavenly!

    The rest of the onion went into the gravy which gave it a great consistency with no trace that it was actually onion that was thickening and flavoring this savory sauce for the mash!

    This was served with meatloaf and asparagus. A wonderful combination all around.

    Virtual hugs,
    
    Judie
    

    Liked by 1 person

    • Ronit Penso Tasty Eats says:

      Thank you Mimi, I’m glad you liked these tasty muffins. The poached egg and smoked salmon created such a perfect brunch dish.
      I used flour to bind the mixture, while semolina added a coarser texture. Fine cornmeal or almond meal can serve the same purpose.

      Like

  2. Mary says:

    Nice Sunday evening meal that I feel could be further enjoyed with a little Hollandaise sauce?
    You do come up with some lovely ideas, especially at the present time, when we have to rack our brains to think of what to do with minimal ingredients and no option to skip to the shop for the missing part.
    Thanks Ronit. :))

    Liked by 1 person

    • Ronit Penso Tasty Eats says:

      Thank you Mary, I do try to take a more minimal approach, due to the limitations we have now, and I’m very glad to know it works for you.
      Hollandaise sauce on top would perfect! I was holding myself… 😀

      Like

  3. Eha says:

    Altho’ not a baker I must admit to liking muffins at times . . . show me a recipe with oodles of onions, yogurt and parmesan and I am itching to get into the kitchen. Inviting on their own, poached eggs I love and salmon or any similar fish added seems to spell ‘ideal’ . . .

    Liked by 1 person

  4. yourtravelrecipes says:

    Looks good. As I am Italian I always freeze a bit when I read the word “parmesan” but I understand it might be a bit difficult and expensive to find original Parmigiano Reggiano abroad. The recipe looks very good. I’ll try it

    Liked by 1 person

    • Ronit Penso Tasty Eats says:

      Thank you Matteo , I’m glad you liked the muffins. They were very tasty!
      I totally understand your frustration about the term Parmesan vs. Parmigiano Reggiano (which is no doubt the best and the type I always use). However, such things are so established by now, there’s no point in trying to change them. 🙂

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.