Servings
12
Prep Time
15 mins
Cook Time
70 - 80 mins
Recipe by
Midwest Nice
Ingredients
Caramelized Onions
| 1 lb | thinly sliced white onions (from 2-3 large onions) |
| 1 tbsp | olive oil |
| 2 tbsp | salted Plugrà butter |
| 1 tsp | Kosher salt |
| 1 tbsp | brown sugar |
French Onion Biscuits
| 12 tbsp (1½ sticks) | unsalted Plugrà butter |
| 4oz | grated Gruyère cheese |
| 1 tbsp | fresh thyme |
| 1 cup | chilled buttermilk |
Roasted Garlic Butter
| 1 head | garlic |
| 2 tbsp | olive oil |
| 8 tbsp (1 stick) | salted Plugrà butter, softened to room temperature |
Steps
| 1 |
For the Caramelized Onions:
In a large skillet over low heat, melt 2 tablespoons Plugrà butter with 1 tablespoon olive oil.
|
| 2 |
Add sliced onions, brown sugar, and salt; stir to coat. Cook slowly for 45–60 minutes, stirring occasionally, until golden brown and soft.
|
| 3 |
Remove from heat and let cool slightly.
|
| 4 |
For the Biscuits:
Preheat oven to 400°F and line a baking sheet with parchment paper.
|
| 5 |
In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in cold Plugrà butter until coarse crumbs form.
|
| 6 |
Stir in caramelized onions, Gruyère, and thyme. Add buttermilk and mix just until a shaggy dough forms.
|
| 7 |
Turn dough onto a floured surface, pat into a square, fold in half, turn, and fold again. Roll to 1-inch thickness and cut 12 biscuits with a 3-inch cutter, re-rolling scraps as needed.
|
| 8 |
Arrange biscuits on the baking sheet, brush with buttermilk, and bake 18–22 minutes, until tall and golden. Cool slightly on a rack.
|
| 9 |
For the Roasted Garlic Butter:
Cut the top off a head of garlic to expose the cloves, drizzle with olive oil, and wrap in foil.
|
| 10 |
Roast at 350°F for 45–60 minutes, until cloves are tender and golden. Let cool.
|
| 11 |
Squeeze roasted garlic into softened Plugrà butter and mix until smooth. Serve with warm biscuits.
|
NOTE
Caramelized onions and roasted garlic can be made up to 2 days ahead and refrigerated until ready to use.
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