In large skillet, cook onions with oil over medium-low heat, stirring often, until onions are soft and light brown, 15 to 20 minutes. Stir in balsamic vinegar, brown sugar, salt and pepper; cook for 10 minutes. Remove from heat and cool completely. (Can be made a day ahead and refrigerated.)
In large bowl, combine flour, baking powder, and salt. Cut in butter with pastry cutter, until crumbly. Transfer to large bowl; stir in cheese.
In small bowl, combine sour cream and eggs; stir in cooled onions. Add to flour mixture; stir until dough is smooth and soft.
Turn out onto lightly floured board and knead 8 times. Roll out dough until 3/4-inch (2 cm) thick; cut into 2-1/2-inch (6.25 cm) rounds or squares. Brush tops with milk.
Bake on parchment paper-lined or lightly floured baking sheet (leave 1-inch/2.5 cm between) in 400°F (200°C) oven for 12 to15 minutes or until puffed and brown. Serve warm.
Ingredients
Directions
In large skillet, cook onions with oil over medium-low heat, stirring often, until onions are soft and light brown, 15 to 20 minutes. Stir in balsamic vinegar, brown sugar, salt and pepper; cook for 10 minutes. Remove from heat and cool completely. (Can be made a day ahead and refrigerated.)
In large bowl, combine flour, baking powder, and salt. Cut in butter with pastry cutter, until crumbly. Transfer to large bowl; stir in cheese.
In small bowl, combine sour cream and eggs; stir in cooled onions. Add to flour mixture; stir until dough is smooth and soft.
Turn out onto lightly floured board and knead 8 times. Roll out dough until 3/4-inch (2 cm) thick; cut into 2-1/2-inch (6.25 cm) rounds or squares. Brush tops with milk.
Bake on parchment paper-lined or lightly floured baking sheet (leave 1-inch/2.5 cm between) in 400°F (200°C) oven for 12 to15 minutes or until puffed and brown. Serve warm.
