Gruyere Cheese and Caramelized Onion Waffles

Next time you saute onions for burger toppings, throw a few extra in the pot, and turn the leftovers into these savory waffles.

Total Time:
20 min
Prep:
10 min
Inactive:
5 min
Cook:
5 min

Yield:
Twelve 4-inch-square waffles
Level:
Easy

Ingredients
  • 1 1/2 cups Jennie's All-Purpose Baking Mix, recipe follows
  • 1 cup buttermilk
  • 3 tablespoons butter, melted
  • 2 eggs
  • 2 ounces gruyere cheese, shredded
  • 1/2 cup Caramelized Onions, recipe follows, or leftover sauteed onions
  • Jennie's All-Purpose Baking Mix:
  • 3 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • Caramelized Onions:
  • 4 tablespoons butter
  • 3 large yellow onions, thinly sliced
  • Salt
Directions

Add the Jennie's All-Purpose Baking Mix to a deep bowl, and set aside.

Add the buttermilk, butter and eggs to a bowl or measuring cup. Beat with a fork to mix well. Pour into the bowl with the baking mix. Stir with a fork until just combined, and there are no visible traces of flour. Stir in the cheese and the Caramelized Onions. Rest the batter for 5 minutes.

Meanwhile, preheat the waffle iron.

Drop spoonfuls of the batter onto the waffle iron, and cook according to the manufacturer's directions (a good indicator is when steam has stopped coming out of the sides of the waffle iron). Serve hot.

Jennie's All-Purpose Baking Mix:

Add the flour, sugar, baking powder, baking soda and salt to a large container. Cover and shake well to combine. Store in a cool, dry place for up to 1 month. Shake before each use to re-mix the ingredients.

Caramelized Onions:

Melt the butter in a deep skillet over medium-low heat. Add the onions. Stir to coat the onions with the butter. Cover and cook, stirring occasionally, until the onions are very tender, 20 to 25 minutes. Uncover the onions, and raise the heat to medium-high. Cook, stirring occasionally until the liquid mostly evaporates and the onions turn a deep golden color, about 10 minutes. Season with salt.

Store cool, leftover waffles in a plastic resealable bag in the freezer. Heat the waffles in the toaster directly from the freezer.


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    This recipe is featured in:

    Kids' Weeknight Dinners