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Author Notes: This has been a favorite of mine for a long time. Caramelized onions and a Dijon-balsamic dressing turn boring, bland biscuits into a delicious snack or accompaniment to dinner. The addition of beer gives it an extra zesty complexity. —MizChef
- 2 tablespoons vegetable oil
- 4 cups sliced onions (variety: white, yellow, red, scallions, shallots, etc.)
- 1/2 teaspoon salt
- 1/2 cup + 1 teaspoon amber beer
- 2 tubes refrigerated biscuit dough (any kind)
- 1 tablespoon Dijon mustard or other flavored mustard
- 2 teaspoons honey
- 1 teaspoon balsamic vinegar
- Black pepper to taste
- 1 cup shredded cheddar cheese
- 1 tablespoon poppy seeds (optional)
- Heat the oil in a large, wide pan. Add onions and salt sauté onions, stirring occasionally, until they are golden brown, 20 minutes. Pour in ½ cup beer and mix it in, scraping up the browned bits from the pan. Continue to cook until liquid is absorbed.
- Meanwhile, preheat the oven to 450 degrees. Grease the cups of a 12-cup muffin tin. Pull apart each biscuit into 3 layers. Place 3 layers into each cup of the muffin tin and gently press in the centers just a bit. Set aside.
- In a medium bowl, whisk together mustard, honey, balsamic, 1 teaspoon beer, and pepper. When the onions are done, add to bowl and mix well. Place equal amounts of the onion mixture in the wells of the biscuits, then equal amounts of cheddar. Sprinkle the poppy seeds over the tops.
- Bake until the biscuits rise and the edges are golden, about 10-12 minutes. Serve hot or at room temperature.
- This recipe was entered in the contest for Your Best Recipe with Beer
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