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Caramelized Onion and Swiss Popovers

Photo: Hector Sanchez; Styling: Buffy Hargett
Hands-on time 10 mins
Total time 1 hr, 35 mins
Yield Makes 8 servings
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.

Ingredients

  • 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
  • 1/4 cup Caramelized Sweet Onions, chopped
  • 1 tablespoon chopped fresh chives
  • 4 teaspoons canola oil

How to Make It

  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.