Monday, February 27, 2012

French Onion Muffins

Gluten Free French Onion Muffins

These French Onion Muffins are the perfect replacement to bread at any meal.  They’re great with bacon and eggs  and they're also right at home with the meat and veggies on your dinner plate.  Those of us that need to follow a gluten free diet probably have encountered a time when there was no gluten free bread in the house at mealtime.  These savory muffins solve that problem. 

The muffins in this recipe are a lot shallower than a typical muffin so they have a higher cheese to muffin ratio.  Their height actually resembles more of a biscuit.  If you want a taller muffin just double the recipe and add 5 minutes to the bake time.  

As I already mentioned, I prefer the shallower muffin in this recipe since it has a better ratio of muffin to cheesy top.  In other words I’d rather have two of these verses one of a standard size muffin but you can do what you want in your kitchen.  When really enjoy cooking, all recipes should act as a starting point for the final adjustments tailored to your own preferences.  Once you see how easy they are to make, I’m sure you’ll be throwing them together often.   

Ingredients list
      2 onions, diced
·         3 tbsp butter
·         1 tbsp balsamic vinegar
·         ½ tsp salt
·         pepper to taste
·         2 eggs
·         1/3 cup milk
·         1 cup gluten free Bisquick
·         3 oz Gruyere cheese (divided in half)

Video Tutorial:  


1.      Preheat the oven to 375°F or 190 °C and heavily grease a 12 well muffin tin with nonstick spray.
2.      For the caramelized onions, melt the butter in a large nonstick pan over a medium heat and add the onions to the pan with the salt and pepper. 
3.      Stir the onions to get them coated with the butter then turn the heat down to low.  Continue cooking the onions over a low heat stirring them every 5 minutes or so.  After about 25-30 minutes add the balsamic vinegar.  Stir continuously until all of the liquid in the balsamic is evaporated then turn off the heat and set them aside.  
4.      For the batter whisk the eggs and milk together then switch over to a rubber spatula and stir in the Bisquick until well combined.  Stir in the onions and half the cheese.
5.      Evenly divide the mixture between the muffin wells and bake them for 22 minutes.
6.      Remove the muffins from the tin and place them onto a foil lined baking sheet sprayed with nonstick spray.  Top them with the remaining cheese and put them back into the oven, using only the residual heat.  When the cheese is melted they are ready to serve.

Gluten Free French Onion Muffins
These are going to make a great addition to all of your meals.  They can easily be made in advance too.  Just before serving put them onto the cookie sheet, add the cheese, and pop them into a 350°F oven for a few minutes to melt the cheese.


  1. I think this will be a hard sale on the kids but my husband and I are looking forward to them. On th menu plan too. Thanks as always!

    1. You're right it might be a hard sell for the kids. I was a little surprised when they came out of the oven and my daughter said they smell good. She then proceeded to beg me to leave the cheese off a few since she's not a big fan of cheese. I was glad to oblige to get her to try them. She didn't know that half the cheese was actually in the batter. She said they were pretty good yet she only ate one so I wouldn't consider that a glowing endorsement.

      They do freeze well also. (at least for three weeks and counting) Just today I was out of bread so I grabbed a couple of these from the freezer and when they came to room temperature I sliced them in half added a little ham and cheese, popped them in the toaster oven for a few minutes to warm things up and had two tiny sandwiches. I bet they'd be good with tiny burgers as well. French Onion Sliders has a nice ring to it. I have 2 more muffins left in the freezer. The next time I'm using ground beef at dinner I'll have to remember to reserve a couple of ounces to try it out.


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