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.
These look amazing!
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Thank you! 🙂
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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.
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I agree, cooked onions can be used in so many dishes. They always add such wonderful flavor and texture.
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I love the way you write and explain a great delight
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Thank you Michael, I’m so glad to hear!
יום טוב ותודה רבה! 🙂
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Hope to meet one day
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בשמחה! תכננתי ביקור בארץ בסביבות ספטמבר, אך עכשיו הכל בסימן שאלה…
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I not only love onions but yogurt and Parmesan too! Then served with smoked salmon – yes!!!
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Thank you Judi, glad to know you liked this tasty combination. Serving it with smoked salmon definitely made it even better!
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Oh, these are lovely. And with the eggs and salmon? Come on, what’s not to love! Why the flour and semolina both?
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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.
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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. :))
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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… 😀
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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’ . . .
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Thank you Eha, I’m glad you liked the muffins. They were very tasty, and even more so, with the addition of poached eggs and smoked salmon. 🙂
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I already thought these muffins sounded incredible – then I scrolled to the bottom and saw you even served them with eggs and smoked salmon! What a combo!
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Thank you, I’m glad you liked the recipe. The muffins came out so tasty, and no doubt the addition of poached eggs and smoked salmon made them even more so. 🙂
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This is stunning ❤️
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Thank you Madhumanti! 🙂
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Hi Friend, this recipe it’s a spectacular, we love onion, yogurt and parmesan muffin… Nice Job… Nemo&Nancy by NemoInCucina!!!
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Thank you Nemo and Nancy, I’m glad you liked the recipe. This was a very tasty combination. Highly recommended! 🙂
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These sound delicious!
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Thank you Blaine, glad you liked the recipe. The muffins were very tasty and disappeared quickly! 🙂
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Mmmm. My kind of nourishment. 😋🌿
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Thank you Gail, same here! 🙂
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The muffins look wonderful. I really like the suggestion to serve them with smoked salmon and poached eggs for brunch. It sounds like a delightful combination.
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Thank you Sheryl, I’m glad you like the muffins. They came out so tasty, and serving them with poached eggs and smoked salmon made them even more so. Highly recommended! 🙂
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If these taste the way I imagine them to taste, I would love them. Thanks for sharing this.
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Thank you Bob, I’m glad you liked the muffins. I can assure you they were very tasty! Glad to share. 🙂
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Very good!!!😉😉😉
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Thank you! 🙂
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Love baked savory dishes this looks so yum!
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Thank you Nisha, I’m glad you liked the dish. It was very tasty! 🙂
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Hello such a great recepie.
Checkout my blog too https://wp.me/pbYsy9-s
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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
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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. 🙂
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Mmm.
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🙂
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It’s nearly midnight and I want to have this! 😋💜
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Thank you, that’s a great compliment! 🙂
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