Gruyere Topped Popovers Recipe
Served with toasted onion butter
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Ingredients
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Popover batter
Toasted onion butter
For pan and finishing
Method
Popover batter
Preheat and prepare pan
Position a rack in the center of the oven and preheat to 450°F (230°C). Place a 6-cup popover pan or 12-cup muffin tin in the oven while it preheats so the pan is very hot when batter is added.
Warm the milk
Warm the milk in a small saucepan or in the microwave until just lukewarm (about 100–110°F / 38–43°C). It should be warm to the touch but not hot.
Make the batter
In a medium mixing bowl, whisk the eggs until frothy. Add the warmed milk and melted butter and whisk to combine. Add the flour, salt, and pepper. Whisk vigorously until the batter is smooth and no lumps remain. The batter should be quite loose, similar to heavy cream. If desired, let batter rest at room temperature for 15–30 minutes to relax the gluten and improve rise.
Fold in gruyère
Fold in 3/4 cup of the finely grated gruyère so the cheese is evenly distributed in the batter.
Bake for high-rise
Return the pan to the oven and bake at 450°F (230°C) for 15 minutes without opening the oven door. The high initial heat produces maximum oven spring.
Lower temperature and finish baking
After 15 minutes, reduce oven temperature to 350°F (175°C). Sprinkle the remaining 1/4 cup grated gruyère over the tops of each popover. Continue baking for an additional 12–15 minutes, until the popovers are deep golden brown on top and feel set. Avoid opening the oven until near the end of the total bake time.
Cool slightly
Remove the popovers from the oven and immediately run a small knife around the inside rim of each cup to prevent steam from collapsing. Transfer to a wire rack and cool for 5 minutes so they hold their shape but remain hot for serving.
Toasted onion butter
Cook the onions
While the batter rests or the popovers bake, melt 2 tbs of the unsalted butter in a small skillet over medium-low heat. Add the finely diced onion and a pinch of salt. Cook slowly, stirring occasionally, until the onion becomes deeply golden and soft and begins to caramelize, about 12–15 minutes. Lower the heat if the onions brown too quickly. This gentle browning builds the toasted onion flavor.
Finish the butter
Once the onions are richly golden, add the remaining 4 tbs unsalted butter to the skillet and cook until the butter is melted and lightly nutty, about 1–2 minutes. Stir in the chopped thyme, salt, and black pepper. Remove from heat and stir in the optional lemon juice to brighten. Taste and adjust seasoning. Keep warm until ready to serve.
Finishing and service
Serve: Place warm popovers on a platter. Spoon a small pat or generous teaspoon of toasted onion butter into the center or onto the side of each popover (the butter will melt into the cheese and interior). Alternatively, serve the toasted onion butter in a small bowl for guests to spread. Popovers are best served hot out of the oven to preserve their crisp exterior and hollow interior.