French onion and gruyere mini dinner rolls

    45 min

    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.

    Samantha's Supper

    Kent, England, UK
    1 person made this

    Makes: 12 rolls

    • olive oil
    • 1 onion, sliced
    • 1/2 teaspoon sugar
    • 80g butter, melted
    • 1 egg, beaten
    • 240ml milk
    • 125g self-raising flour
    • 120g wholemeal flour
    • 1 sachet French onion cup a soup
    • 60g grated gruyere cheese
    • salt and pepper to taste

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. In a jug combine the butter, beaten egg and milk. Stir well to combine.
    4. 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.
    5. Stir in the cooled onions. Fill cupcake cases 3/4 full.
    6. 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.
    7. Once cooled, these can be stored in an airtight container for 3 days or frozen straight away for later use.

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