I wasn’t planning on coming home to Ohio for the holidays. I intended to hop on a plane on December 20, visa in hand, and celebrate Christmas and New Years with Leo in London. We would handle some icky visa-government-boring things that we have to do in order to get married and spend Christmas with Leo’s family, eating mince pies and drinking tea.
Then life happened.
My visa didn’t arrive in time for me to travel to London for the holidays. I panicked for a hot second, but Leo calmed me down pretty quickly by booking a plane ticket to Ohio and telling me he’d meet me at my parents’ house. Just like that, we were having a very Midwestern Christmas.
I tried to introduce Leo to as many American Christmas things as possible. We watched A Christmas Story about five times in a row, poured sprinkles on heavily frosted sugar cookies, essentially recreating the diet of Buddy the Elf, and were woken up at an ungodly hour on Christmas morning by my very excited little brothers.
And we made these waffles. I’m classifying them as both “American” and “Christmas-y” because of the massive amount of cheese they contain (what’s more American than putting cheese in everything?) and the festive colors of the cilantro and red onion. Plus, they taste like a hug. A delicious, cheesy hug. Loaded with rosemary Asiago and topped with a fried egg, they make the perfect brunch when you’ve had one too many sugar plums.
- 1 cup all purpose flour
- 2 Tbsp. sugar
- 1/2 Tbsp. baking powder
- 1 tsp. dried minced onion
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- Freshly ground pepper
- 1 cup milk
- 1 egg
- 1 Tbsp. butter, melted
- 2 cups grated Asiago or Parmigiano-Reggiano cheese, plus more for sprinkling
- Cooking spray, for greasing
- 1 small red onion, sliced and sautéed until caramelized
- Fried eggs
- Chili flakes
- Preheat the waffle iron. In a medium bowl, add the flour, sugar, baking powder, dried minced onion, salt, garlic powder, and pepper; whisk until combined.
- In another bowl, whisk together the milk, egg, and melted butter. Add the wet ingredients to the dry and mix with a rubber spatula until just combined. Fold in the cheese until it is evenly incorporated in the batter.
- Coat the heated waffle iron with cooking spray to prevent sticking. Fill the iron with batter, close the lid, and cook according to the manufacturer’s instructions, or until the waffle is golden brown. Repeat with the remaining batter. Serve each waffle topped with the caramelized onions, a fried egg, chili flakes, cilantro, and more cheese.