Caramelized Onion Biscuits Recipes

CARAMELIZED-ONION BISCUITS

Steps:

• Heat 2 teaspoons of the butter in a medium skillet over medium heat. Add the onions and cook, stirring often, until caramelized, about 20 minutes. Let cool and coarsely chop.
• Preheat oven to 425 degrees. Sift the flour, baking powder, salt and pepper into a large bowl. Stir in the onions. Rub in 3 tablespoons of cold butter and shortening until mixture resembles coarse meal. Make a well in the center and gently stir in the milk.
• Turn the dough out onto a lightly floured surface, gently knead until smooth and pat out to a thickness of 1 inch. Using a floured, 2-inch round cutter, cut out as many biscuits as possible. Gather the scraps, pat the dough back out and cut out more biscuits, repeating until all the dough is used. Place the biscuits in a greased 9-inch cake pan so they touch. Melt 1 teaspoon of butter and brush over the tops. Bake until well browned, about 20 minutes.

CARAMELIZED ONION SOURDOUGH BISCUITS FROM KAF

Steps:

• Combine butter, onion and sugar in pan over medum-low heat.
• Cook onion, covered for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized.
• Transfer onions to a bowl to cool to room termperature, then refrigerate until well chilled at least 3 hours.
• Preheat oven to 425°F.
• Grease or line baking sheet with parchment.
• Combine flour, baking powder and salt.
• Work butter into flour until mixture is unevenly crumbly.
• Toss in chives and caramelized onions.
• Cut in starter until dough becomes cohesive.
• Trun dough out onto a lightly floured surface and use a bench knife or bowl scraper to fold over on itself five or six times, until it comes together.
• Pat into a 1" thick disk.
• Use a sharp 2 1/2" biscuit cutter to cut rounds.
• Pat the scraps together and cut additional biscuits.
• Bake biscuits for 15-18 minutes until they're just turning golden.
• Remove from oven and serve warm.
• TIP: Brush biscuits with butter before baking if desired for extra color and flavor. You can brush them again once they come out of the oven for over the top richness.+.

CARAMELIZED ONION AND WALNUT BISCUITS WITH BLUE CHEESE BUTTER

Steps:

• For the caramelized onions: Heat the olive oil and butter in a small saucepan over medium heat. Add the onion and salt and cook, stirring occasionally, until the onion begins to caramelize and brown, 15 to 20 minutes. Lower the heat as needed to prevent burning. Stir in the thyme and remove from the heat. Let cool.
• Preheat the oven to 425°F. In a bowl, whisk together the flour, baking powder, and salt. Add the chilled butter and mix in with a pastry blender or your fingertips until the butter is the size of small peas. Add the caramelized onions and the walnuts and mix gently with your hands.
• In a small bowl, whisk together the egg and the milk. Make a well in the center of the dry ingredients, pour the egg mixture into the well, then mix gently with a rubber pastry scraper or spatula. The mixture will be shaggy; it will not come together into a smooth dough.
• Line a baking sheet with parchment paper or a silicone mat. Turn the mixture out onto a lightly floured surface and knead gently until it forms a cohesive dough. Do not overwork or the biscuits will be tough. Pat or roll the dough into a round about 1 inch thick, flouring lightly as needed to prevent sticking. Cut out the biscuits with a lightly floured 1 1/2-inch round cutter. Place the biscuits on the prepared baking sheet. You can gather and reroll the scraps once. Refrigerate the biscuits for 15 minutes, then bake until golden brown, about 18 minutes. Let cool for 10 minutes.
• For the blue cheese butter: In a small bowl, mash the blue cheese and the butter with the back of a spoon until the mixture is spreadable.
• Cut the warm biscuits in half horizontally and spread the bottom half with a little of the blue cheese butter. Replace the top half. Arrange on a platter and serve warm.
• Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another powerful red wine from Bordeaux varieties.