Liven your breakfast or breakfast-for-dinner lineup with one (or two) of these gravy-covered Gruyère Shortcakes with Caramelized Onions.
Gruyère Shortcakes with Caramelized Onions
Makes 6
Ingredients
- 3 cups self-rising flour
- 3 tablespoons sugar
- 2 teaspoons fresh thyme
- ¾ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 1½ cups shredded Gruyère cheese
- ¾ cup cold whole buttermilk
- 1 large egg
- Caramelized Onion Gravy (recipe follows), to serve
- Garnish: shaved Gruyère cheese, caramelized onions, fresh thyme
Instructions
- Preheat oven to 400°. Lightly spray a 9-inch square cast-iron skillet with baking spray with flour.
- In a large bowl, whisk together flour, sugar, thyme, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until crumbly. Stir in shredded cheese.
- In a medium bowl, whisk together buttermilk and egg until smooth. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. (Dough will look shaggy.)
- Turn out dough onto a lightly floured surface. Lightly knead 4 to 5 times just until dough comes together. Pat or roll dough into a 6×7-inch rectangle, about 1 inch thick. Cut dough into 6 equal rectangles and place in prepared skillet.
- Bake until golden brown, 15 to 20 minutes. Let cool in skillet for 10 minutes. Serve warm with Caramelized Onion Gravy. Garnish with cheese and thyme, if desired.
Caramelized Onion Grazy
Make about 2 cups
Ingredients
- ¼ cup unsalted butter
- 4 cups thinly sliced onion (about 2 medium onions)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups beef broth, divided
- 1½ tablespoons cornstarch
Instructions
- In a large skillet, melt butter over medium-high heat. Add onion, salt, and pepper; cook, stirring frequently, until onion has just begun to turn a deep caramel color, 20 to 25 minutes. Remove ¼ cup caramelized onions and set aside in a small bowl.
- Gradually add 1 cup broth, ¼ cup at a time, to onion mixture in skillet, whisking and scraping bottom of pan. Cook until liquid has been absorbed before adding more broth.
- In a small bowl, whisk together cornstarch and ¼ cup broth. Add cornstarch mixture to onion mixture in skillet, whisking to combine, and cook for about 2 minutes. Slowly add remaining ¾ cup broth to onion mixture, stirring constantly. Bring to a low boil, and cook until thickened, 2 to 3 minutes. Stir in reserved onions; cook until heated through.