Caramelised Onion & Gruyere Muffins | A FOG Recipe

This is a recipe from the 2010 Melbourne Grammar School FOG Community Cookbook. The hard copy version of this book is no longer available for purchase.

On a photo shoot with my dad, we stayed on Maggie Beer’s farm. Here’s what she taught me to make for breakie – with heaps of bacon on the side and even a bit of Maple Syrup. Archie Chew

Serves: 12
Preparation: 30 minutes
Cooking time: 20 minutes

2 tablespoons olive oil
450 g finely sliced onions
2 teaspoons brown sugar
1 teaspoon chilli, dried and crushed
450 g plain flour
350 g polenta
1 tablespoon baking powder
pinch of salt
2 eggs, beaten
190 g melted butter
320 ml buttermilk
1 tablespoon chopped thyme
115 g guyere cheese, grated

Preheat oven to 175C. Grease a 12 cup muffin tin.

Heat oil in a fry pan, add onions and cook over medium heat stirring occasionally. When the onions start to brown, sprinkle with brown sugar. Place a piece of foil tightly over the pan. Press it down to trap all the heat, then turn heat to minimum to caramelise the onions.

In a medium bowl mix chillies, flour, polenta, baking powder and salt. In a large bowl, beat eggs, butter, buttermilk and thyme. Stir in half the cooked onions and all the gruyere cheese. Stir in the flour mixture till just combined. Spoon mixture into prepared tin and top with remaining onions. Bake for 20 minutes. Serve warm with butter, bacon and a jug of maple syrup.