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.
* 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.
Prep time: 25 minutes
Baking time: 40 minutes
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.