French Onion Biscuits with French Onion Soup Compound Butter

French Onion Biscuits with French Onion Soup Compound Butter

Flaky, cheesy French onion soup biscuits made with caramelized onions and Gruyère. The perfect savory bake.

Video

@lilypcrumbs
French onion soup BISCUITS! With French onion soup compound butter!! Best thing I’ve made in a minute #frenchonionsoup #buttermilkbiscuits
♬ suono originale - New60s70srevenge - New60s70srevenge

Ingredients

French Onion Soup Biscuits

3½ cups all-purpose flour 438 grams, plus more for rolling
2½ teaspoon baking powder
2 teaspoons Diamond Crystal
2 teaspoons sugar
¼ teaspoons baking soda
2 small onions thinly sliced
3 ounces gruyère diced into 1/2-inch cubes
1 cup unsalted butter 226 grams, chilled, plus 2 tablespoons more for brushing
1 cup buttermilk 227 grams, chilled

French Onion Soup Compound Butter

2 large sweet yellow onion sliced
16 tablespoons unsalted butter softened, 226 grams
1/2 teaspoon beef boullion
⅛ teaspoon black pepper
2 cloves minced garlic
½ teaspoon Worcestershire sauce
⅛ teaspoon dried thyme
1/4 cup gruyere cheese grated

Instructions

Caramelize the onions.

Add the 2 tablespoons of olive oil to a large shallow pan over medium-high heat. Heat until the oil shimmers. Add the 2 sliced onions and stir to coat them evenly. Spread the onions in a single layer and let them cook, stirring from time to time.
If you are only making the biscuits (not the butter), place the 2 sliced onions into a large saucepan with the oil. If you are also making the butter, add in the 3 sliced onions for the butter as well - we’ll divide them later.
Adjust the heat to medium or medium-low as needed to keep the onions from burning or drying out. After about 10 minutes, season lightly with salt and continue cooking for 30 to 40 minutes, stirring every few minutes. The onions should brown gradually. Don’t rush the process, and stir often enough to prevent burning. Once the onions are deeply browned and caramelized, remove from the heat and let cool completely.
Place 2/3 of the caramelized onions to the side and use the remaining 1/3 for the biscuits.
In a food processor, combine all ingredients for the compound butter and blend until smooth. Transfer to an airtight container. The butter will keep in the refrigerator for up to 10 days.

Make the Biscuits

Line a sheet pan with parchment paper and preheat the over to 425°.
In a large bowl, combine the dry ingredients- all-purpose flour, baking powder, salt, sugar, and baking soda. Mix with a fork to combine. Add in the cooled caramelized onions.
Add the cubed and chilled unsalted butter to the dry ingredients, and squish each piece of butter in your fingers so it forms a flat shingle. Once each piece is flat, toss the mixture with your hands breaking up the pieces. You should have varying sizes of butter, some the size of a pea but none bigger than a nickel. Make a well in the center of the bowl and slowly drizzle in the chilled buttermilk, tossing with a your hands or a fork to incorporate. Add in the gruyere and then gently knead mixture a few times in bowl. Dough should be shaggy and a bit dry, turn the dough out of the bowl and onto a clean surface. Lightly flour your hands and pat into a 1"-thick square.
Using a sharp knife or bench scraper, cut dough in half. Stack half of dough on top of the other half and pat down into a 2 inch square again. Repeat the process two more times, cutting the dough in half and stacking pieces on top of one another. If there are any dry bits or loose pieces of dough just place them in between the layers your sandwiching.
On a piece of parchment paper, roll the dough into a 1"-thick rectangle, for neat biscuits feel free to trim a thin border. Cut biscuits into a grid to make 10 biscuits. See video for "double stack" biscuits like in the photo.
Transfer biscuits to freezer on a parchment-lined baking sheet for 10 minutes.
Remove from freezer and brush tops of biscuits with melted butter. Place the biscuits on a sheet tray lined with parchment at least 2 inches apart. Reduce oven temperature to 400° and bake until deep golden brown on bottom and golden on top- about 25 minutes. Remove from oven and top with french onion soup compound butter/
You can freeze these biscuits unbaked, 1 month in advance. After the initial freezing, transfer to a resealable plastic bag. Do not thaw just bake for 30-35 minutes until biscuits are eep golden brown on bottom and golden on top.