Cupcake-sized cute dinner rolls with caramelised onion, French onion soup powder and gruyere cheese. Perfect to make ahead and keep in the freezer. Lovely addition to a picnic, BBQ or to serve with cheese.
Preheat the oven to 200 C / Gas 6 or preheat a cupcake maker. Place cupcake cases into the cupcake maker (6 per batch) or line a cupcake tin with cupcake cases.
In a frying pan, add a little oil and cook the onions for 5 minutes, sprinkle over the sugar and mix well. Cook until the onions are soft and beginning to caramelise. Set aside to cool.
In a jug combine the butter, beaten egg and milk. Stir well to combine.
In a bowl, sift the self-raising flour and the wholemeal flour, add the soup powder, mix well, then make a well in the centre. Pour in the mixture from the jug. Season with salt and pepper. Mix well.
Stir in the cooled onions. Fill cupcake cases 3/4 full.
Close the cupcake maker lid or place in the oven and cook until when pierced with a skewer, the skewer comes out clean, about 20 minutes. Remove and set aside to cool on a wire rack. If using a cupcake maker, repeat.
Once cooled, these can be stored in an airtight container for 3 days or frozen straight away for later use.