Carmelized Shallot Popovers

Chuck Hughes’s popovers are savory little breads perfect for soaking up the tasty juices left on your plate after any meal!

Easy, Moderate, Complex

Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: 6 portions


  • For the popover:
  • 1/4 cup bacon fat or duck fat, melted
  • 2 cups flour (500 ml)
  • 1 teaspoon salt (5 ml)
  • 2 cups milk (500 ml)
  • 4 eggs, room temperature
  • For the garnish:
  • 3 shallots, minced
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon rosemary, chopped (15 ml)
  • 1 cup grated old Cheddar (250 ml)
  • Salt and pepper


  1. Pre-heat oven to 450˚ F (225˚ C).
  2. For the garnish: in a skillet, heat the oil on medium heat and cook the shallots until caramelized, about 10 minutes. Season with salt and pepper.  Set aside.
  3. For the popovers: place 6 ramekins on a baking tray and put a spoonful of duck fat into each ramekin. Place the tray in the oven and let warm for about 5 minutes so that the fat melts, but doesn’t burn.
  4. Meanwhile, mix the flour and salt in a bowl.  In a saucepan, heat the milk on low heat for about 5 minutes.
  5. In a large bowl, whisk the eggs 2-3 minutes until they get very frothy.  Slowly add the hot milk and continue to whisk.  Stir the liquid ingredients into the flour mixture stirring the batter just until mixed. Do not over-beat.
  6. Take the pan out of the oven and pour the batter into each ramekin about ¾ full.  Divide the caramelized shallot mixture on top of each popover and cover with rosemary, grated Cheddar cheese and freshly ground pepper.  Bake in the oven for about 15 minutes or until they start to look crusty and golden brown.  Reduce the oven temperature to 350˚ F (180˚ C). Continue cooking for about 15 minutes. Make a small incision in each popover five minutes before the time is up to release the steam and dry the inside of the popovers.  The popovers will be puffy, light and golden brown.