Caramelized Onion and Swiss Popovers

Southern Living
Caramelized Onion and Swiss PopoversRecipe
Photo: Hector Sanchez; Styling: Buffy Hargett
A hot pan and oven temp get popovers off to a high-rising start; lowering the temp midway through baking helps prevent an out-of-the-oven collapse.
Makes 8 servings


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1 cup all-purpose flour
1 cup 2% reduced-fat milk, at room temperature
3 large eggs, at room temperature
2 tablespoons butter, melted
3/4 teaspoon table salt
1/4 cup (1 oz.) freshly shredded Swiss cheese
1 tablespoon chopped fresh chives
4 teaspoons canola oil


Hands-on: 10 Minutes
Total: 1 Hour, 35 Minutes

1. Preheat oven to 425°. Heat a 12-cup muffin pan in oven 10 minutes.

2. Meanwhile, process first 5 ingredients in a blender or food processor 20 to 30 seconds or until smooth. Stir in cheese and next 2 ingredients.

3. Remove pan from oven; pour 1/2 tsp. oil into each of 8 muffin cups, filling center 6 cups and middle cup on each end. Heat in oven 5 minutes. Remove from oven. Divide batter among oiled muffin cups; return to oven immediately.

4. Bake 15 to 20 minutes or until puffed and lightly browned around edges. Reduce oven temperature to 350°; bake 10 minutes or until tops are golden brown.

5. Transfer to a wire rack; cool 3 to 4 minutes before serving.

Created date

April 2013