French Onion-Inspired Popover

Sarah Heard

Foreign & Domestic’s Gruyère Popovers have been a beloved staple since 2010, and it’s easy to see why. “I think that our popovers are so well received because they are the perfect beginning to a meal,” says Sarah Heard, co-chef/partner of this New American restaurant. “Everyone loves cheesy bread.” Indeed, bready shareables are trending today, from modern pull-aparts to trend-forward dips paired with flavorful breads.

These popovers are next level, boasting a dense egg batter baked at high heat that yields a gooey interior and crispy exterior, studded with Gruyère cheese and coarse black pepper. Post-bake, they’re showered with more cheese and sprinkled with Maldon salt and black pepper, then served alongside a signature charred onion butter. “The combination of ingredients lends itself to the feeling of French onion soup without the broth,” says Heard.

The craveable mix of nutty, melty cheese with sharp pepper and toasty bread made the popovers an instant hit with restaurant guests. “We joke that we would be boycotted if we took them off the menu,” says Heard. The addition of the carefully crafted charred onion butter amplifies their success. “When we developed the butter recipe, we had to be careful not to clash flavors while creating one that would stand out,” she says.

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