French onion and gruyere mini dinner rolls

French onion and gruyere mini dinner rolls


1 person made this

About this recipe: 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

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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