We are officially obsessed with these little pockets of buttery, cheesy, biscuits laced with sweet caramelized onions. Everyone in our families go crazy for these scones! Perfect for a weekend cookout, but equally satisfying for a breakfast-for-dinner meal through the week. Or just for breakfast. Or a snack. And a snack? Ok, all of the above.
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1 Tbsp corse or kosher salt
1/4 tsp baking soda
1/2 cup (1 stick) very cold unsalted butter, cut into small pieces
4 oz gruyere cheese, cut into small cubes
leaves from 1 thyme sprig
*1/2 cup buttermilk, plus 2 Tbsp
caramelized onions, recipe below
*If you don't have buttermilk you can substitute regular milk (1/2 cup whole milk + 1/2 Tbsp vinegar or lemon juice). The fat content matters here, so use whole milk, or even heavy cream opposed to low-fat milk.
2 small sweet onions
2 Tbsp butter
pinch of kosher salt
Trim the tip and root from the onions, cut in half and remove the skins. Slice the onion from root to stem into a thin slice. In a large skillet over medium heat, melt 1 tablespoon butter. Add the onions, and a generous pinch of salt, and reduce heat to low. Continue to cook the onions on low, stirring occasionally, until they’re deep brown. This will take about 30-40 minutes. You don't want the onions to get too dark too quick, so splash a spoonful of water into the pan to prevent burning, if they begin to get dark brown. You want a deep golden brown color at the end. Times vary depending on the pan and stove you're using, but real caramelized onions typically take at least 30 minutes and most of the time up to 45 minutes.
For the scones:
Place flour, baking powder, sugar, salt, and baking soda in the bowl of a food processor and pulse to combine. Add butter into flour mixture and pulse, about 5 or 6 times, or until butter becomes the size of peas.
Add the cheese, thyme, and buttermilk and pulse just until the mixture combines. Add caramelized onions and give one or two additional pulses. Mixture should be a little shaggy, but will come together when you press with your fingers. Add 1 Tbsp buttermilk at a time if mixture is too dry.
Turn mixture over onto a sheet pan lined with parchment paper or a silicone mat. Pat dough into 1 inch thick rectangle, and transfer to the freezer. Allow to chill for at least 30 minutes. Cut the dough lengthwise into 1 inch strips, then 1 inch crosswise to create squares. Cut each shape diagonally to make triangles. Pull triangles apart just slightly and place tray back into freezer. Chill for at least 30 minutes or until ready to bake.
Preheat oven to 400 degrees.
Place baking tray in middle or top rack of oven. Bake for 12-15 minutes or until golden brown. Serve warm slathered with butter, if desired!
This is not your everyday recipe! These savory cheese waffles are the epitome of a special occasion dish. Sure to impress, these flavors are bold, fresh, and the perfect way to that special someone's heart.
Comte waffles, recipe below
Poached eggs, recipe below
4 oz prosciutto
1 ripe avocado, pitted and sliced
Optional: smoked pepper aioli, recipe below
For the waffles:
2 cups flour
2 tsp baking powder
2 tsp kosher salt
1 ¾ cups whole milk
4 tbsp unsalted butter, melted
1 Egg yolk
2 cups shredded comte or gruyere cheese
1 Tbsp chives, diced
Fresh cracked pepper
In large bowl whisk together flour, baking powder, and salt. In a separate bowl whisk together milk, butter, eggs, and yolk. Pour the milk mixture into the flour and stir just until combined. Fold in cheese.
Heat waffle iron and spray or butter both sides. Add batter carefully and cook until golden brown. Serve immediately with maple syrup, if desired.
For the poached eggs:
6 medium eggs
2 tsp white vinegar
Add vinegar to a medium pot of water and bring to a boil. Once the water begins to boil turn the heat down to medium-low to keep a slight constant simmer, but not boiling.
Crack the eggs into a small bowl. Using a long spoon create a whirlpool with the simmering water, stirring in one direction until it’s spinning around. Carefully drop the egg into the center of the whirlpool. Allow to cook for 3-4 minutes or until whites have cooked completely and yolk is still runny. Remove with a slotted spoon. Season with salt and pepper.
For the aioli:
2 egg yolks
½ tsp Dijon mustard
1 large garlic clove, minced
1 small smoked pepper from jar or 1/2 tsp smoked paprika
½ lemon, juiced
½ - 2/3 sunflower oil or mild oil
Combine the egg yolks, mustard, garlic, pepper, and lemon juice in a large bowl or food processor. If using a bowl, whisk together until smooth and creamy. Very slowly drizzle in the oil in a thin stream while whisking vigorously, or if using a food processor process on high. Be sure to take your time as the sauce will break if you pour the oil too fast. Once oil is incorporated completely and sauce is smooth and creamy season with salt and pepper.