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                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 2 large vidalia onion
                                                                  • Yes No onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 2/3 cup milk
                                                                  • Melt 2 Tbsp. butter in a large, heavy skillet over low heat. Add onions, 1/2 tsp. salt and thyme; cook until tender and lightly browned, 30 minutes. Set aside to cool.
                                                                  • Place one rack in upper third of oven and another in lower third; preheat oven to 400°F. Coat 2 baking sheets with cooking spray.
                                                                  • Mix flour, baking powder, sugar and remaining 1/2 tsp. salt in a bowl. Cut remaining 6 Tbsp. butter into small chunks and add to flour mixture. Cut in butter using your fingers, 2 knives or a pastry blender until mixture resembles coarse meal. Stir in milk with a fork just until flour is evenly moistened.
                                                                  • Turn out dough onto a floured surface and pull together into one piece with floured hands. Divide dough into 48 mounds (about 1/2 Tbsp. each); roll each into a ball and place on baking sheets. With a teaspoon measuring spoon, press an indentation into center of each ball. Spoon onion mixture into indentations.
                                                                  • Bake, rotating pans halfway through, until golden, 12 to 15 minutes. Serve warm.
                                                                  Yields: 48servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

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