Caramelized onion and Gruyère biscuits from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on February 18, 2015

    These savory biscuits are simply delicious. The would make a perfect foil for a breakfast sandwich, but are also great on their own without any additional toppings. I used Comte cheese, and loved the way some of it oozed out, creating a crispy fringe around the biscuit and leaving behind tender, cheesy pockets. Caramelize the onions ahead of time to make the day-of preparation go more quickly. My three-year-old claimed he didn't like the onions... but he still ate an entire biscuit with no prompting from me.

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