Calling All French Onion Soup Lovers! These Vidalia Onion Biscuits With Crispy, Cheesy Feet will Rock Your World.

I first made these biscuits in collab with the Vidalia Onion Commission a couple years ago, and they have been a big hit since. If you’re a fan of the crispy bits of extra browned, melted cheese on the side of a French onion soup bowl, these biscuits are for you.

The dough is my simple sour cream biscuit base with caramelized Vidalia onions stirred in the dough and piled high on top before baking. Grated gruyère cheese is stirred in the dough, too, and placed on the baking sheet so the cut out biscuits can sit on top forming an addictive, crunchy biscuit “feet” once the cheese melts and crisps on the pan while baking.

I serve these biscuits as little party sandwiches with thin slices of roast beef layered in in the middle. I spoon a little warm jus on top for over-the-top flavor. No matter how you serve them, as soon as these biscuits hit the table, they go fast.

WATCH Chadwick give cooking tips before prepping and baking.

Makes 12 biscuits Prep Time: 25-30 minutes + chill time for dough Baking Time: 16-19 minutes

Ingredients

• 3 tablespoons salted butter

• 3½ cups diced Vidalia onions

• 2½ cups + 3 tablespoons All-Purpose flour, divided

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• ½ teaspoon onion powder

• 1¾ cups grated gruyère cheese, divided

• 1 stick very cold butter

• ¾ cup sour cream

• ⅓ cup very cold water or whole milk

Directions

1. Heat a non-stick skillet on medium. Add the butter and let it melt and bubble, about 2 minutes. Add in the Vidalia onions and cook until soft and browned, 10-15 minutes. Stir frequently so the onions don’t burn. Spread out onto a small sheet pan or large plate and place in the refrigerator to completely cool. 

2. In a large mixing bowl, whisk together 2½ cups flour, baking powder, baking soda, salt, onion powder and 1 cup of cheese. 

3. Remove the onions from the refrigerator. Reserve ¼ cup of the cooked onions and place the rest in a small bowl. Add the remaining 3 tablespoons of flour; toss until fully coated.

4. Using a box grater, grate the stick of butter into the mixing bowl with the dry ingredients. Shake with your fingers disperse through the flour mixture. Add the onions. With your fingers, break up the onion pieces so they are evenly distributed in the dry mixture. Make a well in the center of the mix.

5. Place the sour cream in a 2-cup liquid measuring cup and whisk in the water to thin it out. Pour into the well of the dry ingredients and bring the dough together with a sturdy rubber spatula. Place the bowl in the refrigerator to chill for 20 minutes. 

6. Position the rack in the center of the oven and preheat to 425°F.

7. Line a baking sheet with parchment paper. Place the 2-inch biscuit cutter on the baking sheet and drop one tablespoon of the remaining ¾ cup of cheese into the cutter. Lift the cutter and gently spread the cheese out ¼ of an inch more than the 2-inch cutter with your fingers to form the cheesy feet. Do this 11 more times on the sheet pan to make 12 even piles.

8. Remove the dough from the refrigerator and turn it out onto a clean, lightly floured surface. Roll out to 1-inch thick. Fold like a letter. Roll out again to 1-inch thick. Repeat this three times. Cut the biscuits out with the cutter. Place the biscuits on top of each pile of cheese. Sprinkle the tops of the biscuits with the reserved ¼ cup of Vidalia onions.

9. Place the baking sheet in the oven and bake 16-18 minutes, depending on your oven, until the biscuits are completely golden and the cheesy feet are browned and crispy. Remove from the oven. Let rest 5 minutes on the baking sheet. 

10. Serve warm or at room temperature.

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