Begin by slicing two large onions thinly. In a large skillet, melt 2 tablespoons of butter over low heat, then add the onions. Sauté gently for 20 to 30 minutes until deeply caramelized and golden brown.

In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Set aside.

Cut 6 tablespoons of cold, unsalted butter into small cubes and work it into the flour mixture until it resembles coarse crumbs.

Gently fold in 1 cup of shredded Gruyere cheese and the cooled caramelized onions into the flour mixture.

Gradually pour in 3/4 cup of milk, stirring until a sticky dough forms.

Drop heaping spoonfuls of dough onto a lined baking sheet, spaced about 2 inches apart. Preheat oven to 400°F (200°C) and bake for 18 to 20 minutes.

Remove from the oven, let cool slightly, and serve warm.