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Home » Type » Breads » Muffins » French Onion Mini Muffins

French Onion Mini Muffins

December 28, 2012 by Faith 23 Comments

DSC_2367(small)One of the simplest recipes in the world is also one of my favorites. It’s easy to make (if you’re a little patient – and I only mean about 20 minutes of patient, not all-day patient!), and only takes three ingredients.

And the three ingredients it requires are cheap, common items that I would be willing to guess are staples in your kitchen.

The recipe isn’t a secret, you probably make (or at least eat) it frequently…

It’s French onion soup! The three ingredients it requires are onion, butter, and stock. Onion is melted down into butter until they basically form onion caramel, deep and rich in both color and flavor. Add stock and you have your basic French Onion Soup. (And of course a little thyme and black pepper never hurt either.)

Onion soup is one of my favorite soups, whether or not it is gratinéed with cheese. I made the classic version here and then a creamy variation here; I also re-made it into bite-sized appetizer tartlets here. These mini muffins are my latest French Onion dish.

DSC_2330(small)Smoked Swiss Cheese

I added smoked Swiss cheese mainly because it’s what was in my fridge (that is what happens when you blog about what you really eat, lol!), but it ended up a nice touch, adding a wonderful dimension. If you can’t find it, I think any smoked cheese would work, or you could use Gruyère, which is always a favorite choice when making French Onion Soup.

These muffins are perfect with a hearty soup for dinner, or with eggs and a green salad for brunch…and they were a wonderful addition to my Autumnal Afternoon Tea back in October!

DSC_2403(small)

Print
French Onion Mini Muffins
Prep time:  8 mins
Cook time:  32 mins
Total time:  40 mins
Yield: 2 to 2½ dozen mini muffins
 
Ingredients
  • 1½ tablespoons butter
  • 1 medium-large onion, halved and thinly sliced into half-moons
  • ½ teaspoon salt, divided
  • 1 large clove garlic, minced
  • ⅓ cup yellow cornmeal
  • 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon black pepper
  • ½ cup milk (I used 2%)
  • 1 large egg
  • 1 tablespoon canola oil
  • ½ teaspoon Worcestershire sauce
  • 2 oz smoked Swiss cheese, shredded
Instructions
  1. Preheat oven to 375F; line a mini muffin tray with paper liners, or butter and flour them.
  2. Melt the butter in a medium skillet over medium heat; stir in the onion and ⅛ teaspoon salt. Cook until the onions are a rich caramel color, about 15 to 20 minutes, stirring occasionally. You can turn the heat down slightly or add a splash of water at any point in the process if the onion starts to get too dark. Add the garlic and cook 1 minute more, stirring constantly. Set aside to cool.
  3. Whisk together the cornmeal, flour, baking powder, thyme, black pepper, and remaining ¼ + ⅛ teaspoon salt in a medium bowl. In a separate medium bowl, whisk together the milk, egg, oil, and Worcestershire. Add the wet ingredients to the dry all at once and stir until just combined, being careful not to over-mix. Fold in the caramelized onion and shredded cheese.
  4. Fill each mini muffin well with about 1 scant tablespoon of batter. Bake until a toothpick inserted inside comes out clean, about 12 to 14 minutes.
3.5.3251

Filed Under: Muffins Tagged: Autumnal Afternoon Tea, Baking, Brunch, French Onion, Mini Muffins, Recipes, Smoked Swiss Cheese

Comments

  1. Asiya @ Chocolate and Chillies says

    November 15, 2013 at 12:40 am

    I got 12 mini muffins. Oh….I wanted to let you know that on Eid we BBQ’d shish taouk using your recipe and one of our guests said it was the best shish taouk they ever had :) And last week I made the chicken shawarma again and my husband thought it was the best he’s every had. The chicken on it’s own is so flavourful whereas when you usually get it outside you need all the condiments to make it flavourful :) Thank you!

    Reply
  2. Asiya @ Chocolate and Chillies says

    November 14, 2013 at 5:14 pm

    Hi Faith! Wanted to let you know that I tried this muffins today without the cheese. They turned out very good. I got 12 mini muffins out of it. You’re recipes are always terrific…thanks for sharing!

    Reply
    • Faith says

      November 15, 2013 at 12:08 am

      Asiya, You are too kind…I’m so glad you enjoyed the recipe! I haven’t tried it without cheese, but I might give it a whirl. Just a quick question – did you get 12 mini muffins out of it, or 12 regular-sized muffins?

      Reply
  3. Cheryl says

    January 14, 2013 at 12:10 pm

    Faith,

    Spot on!. I keep gruyere on hand so that’s what I used. They’re awesome. Have eaten 6 so far! Thanks!

    Reply
    • Faith says

      January 14, 2013 at 12:24 pm

      Cheryl, I’m so glad you’re enjoying them! I love gruyere and I bet it was fantastic in these muffins.

      Reply
  4. Cheryl says

    January 14, 2013 at 11:27 am

    Lots of comments but looks like no one has actually made these. Wanted to double-check: only 1/3 C cornmeal + 2 T all purpose flour to 1 egg? Doesn’t seem like enough dry ingredients in relation to wet and leavening.

    Reply
    • Faith says

      January 14, 2013 at 11:56 am

      Cheryl, The amounts are right…cornmeal absorbs quite a bit of moisture. Like the flour, eggs are a structural agent as well as a leavening agent in baking.

      Reply
  5. Lisa says

    December 30, 2012 at 1:04 pm

    These sound SO good! I love the flavor of french onion soup—mmmmm!

    Reply
  6. Ashley - Baker by Nature says

    December 29, 2012 at 3:34 pm

    Hehe, we both posted onions today! Great minds…! These look fabulous, Faith. I’d probably eat 35 if I had them right in front of me.

    Reply
  7. Ashley - Baker by Nature says

    December 29, 2012 at 3:34 pm

    Hehe, we both posted onions today! Great minds…! These look fabulous, Faith. I’d probably eat 35 if I had them right in front of me.

    Reply
  8. The Squishy Monster says

    December 29, 2012 at 2:51 pm

    These look beautiful, Faith! and I love that there’s no pre-mix involved!! Hope you had an amazing Christmas =)

    Reply
  9. Katerina says

    December 29, 2012 at 6:21 am

    I love French onion soup too Faith! I think I am going to love these muffins as well! I wish to you a very Prosperous full of success New Year!

    Reply
  10. Eha says

    December 28, 2012 at 10:50 pm

    Delightful! Why am I thinking this instead of Yorkshire puddings? Hope you had a pleasant Yule and all the very best, professionally and personally, in the New Year!!

    Reply
  11. Joan Nova says

    December 28, 2012 at 6:11 pm

    Love! I can see many uses for them … brunch item, alongside a savory roast, etc.

    Reply
  12. grace says

    December 28, 2012 at 3:14 pm

    that looks like some righteous swiss cheese! these are some unique muffins and i think they sound fantastic. :)

    Reply
  13. nancy at good food matters says

    December 28, 2012 at 1:27 pm

    what a tasty combination!
    wishing you and Mike all good things in the coming new year, and continued success with your cookbook–
    Nancy

    Reply
  14. Alyssa (Everyday Maven) says

    December 28, 2012 at 1:22 pm

    Such a great idea. I love French Onion Soup so much, it was one of my biggest cravings when I was pregnant. I think these muffins would be amazing with eggs and greens!

    Reply
  15. Laura (Tutti Dolci) says

    December 28, 2012 at 12:02 pm

    I love these savory muffins! They’d make the perfect accompaniment to soup!

    Reply
  16. Asiya @ Chocolate and Chillies says

    December 28, 2012 at 12:01 pm

    Looks delicious…it would be a great change up from having dinner rolls :) Have you tried this without the cheese?

    Reply
    • Faith says

      December 28, 2012 at 4:35 pm

      Hi Asiya, No, I haven’t tried this recipe without the cheese. Let me know how they are if you make them that way!

      Reply
  17. Katrina @ Warm Vanilla Sugar says

    December 28, 2012 at 7:11 am

    I loooove this idea! These sound wicked-good!

    Reply
  18. Rosa says

    December 28, 2012 at 7:01 am

    What delicious looking muffins. I love smoked cheese and onion. Fabulous flavors.

    Cheers,

    Rosa

    Reply
  19. Amy (Savory Moments) says

    December 28, 2012 at 6:36 am

    We love French onion soup here, too – so I’m sure we’d enjoy these little muffins. They sound yummy and I love the smoked Swiss!

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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