in the kitchen with: nikole herriott’s onion + thyme buns


I first learned about Herriott Grace (items mostly for the tabletop and kitchen) right here on Design*Sponge. It’s one of those beautifully handmade brands you are exhilarated to find out about, but at the same time wish you had never heard of it because the work is so beautiful, you just want all of it on your kitchen counter, your table — everywhere. Nikole Herriott is one of the people behind the artisan woodworking brand Herriott Grace (her father is the other), and when reading about her love of food, I couldn’t resist asking if she’d like to share a recipe with us. Lucky for us, she did! This recipe for Onion and Thyme Butter Buns, together with the next few recipes this month, are great easy-to-make food for your Thanksgiving feast, or any fine autumn meal with friends. If you didn’t catch the sneak peek of Nikole’s home, you can see it here. — Kristina

About Nikole Herriott: After working happily as a pastry chef, flight attendant, shoe buyer, concierge, loan officer in a bank and being a full-time student, Nikole decided that life is too short for ugly things and that she needed to surround herself with everything beautiful. Little care packages from her father full of his handmade wooden spoons and bowls and things gave her the idea to start her online shop Herriott Grace, which she opened almost two years ago, and has never looked back.

Today, she bakes a lot, eats a lot, takes lots of photos and lots of walks. Thinking about all things food, styling and beautiful makes her really happy, and she has finally found the beginnings of what she’s supposed to be doing. She would like to develop HG into a brand with longevity, integrity and good design. So today, if you ask about her profession, she’ll tell you it’s her brand. She has big dreams for HG — for where it will go and where it can go. (It might not sound glamorous to someone else, but to her, it’s a pretty darn fantastic deal!) For more about Nikole, you can read her blog, 46th at Grace, or follow her on Twitter.

CLICK HERE for the full recipe after the jump!

Onion & Thyme Butter Buns

Materials

  • 1 roasting pan
  • 1 small knife
  • 6″ x 3.5″ cast iron skillets
  • 1 medium sized mixing bowl
  • 1 wooden spoon
  • 1 small saucepan
  • measuring spoons and cups
  • 1″ x 3.25″ biscuit cutter (I use a round matfer #80)
  • 1 baking sheet
  • 1 cooling rack

For the onions:

  • 30–36 red or white pearl onions
  • 15 sprigs fresh thyme
  • 2–3 pinches sea salt
  • 2 pinches freshly ground pepper
  • 3 tablespoons neutral oil (safflower, vegetable, or canola)

Peel and slice the pearl onions in half horizontally. Place 12 small sprigs of fresh thyme in the bottom of a roasting pan, arrange onions atop, drizzle with oil and sprinkle with thyme leaves without the stems. Finish with salt and pepper and roast at 400 degrees for about 30 minutes, or until the onions are golden and slightly charred around the edges, reminiscent even of the roasted vegetables you might find alongside a Thanksgiving turkey. While they cool, make the dough.

For the dough:
  • 1/4 teaspoon sugar
  • 1 teaspoon kosher or sea salt
  • 1 + 1/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 2/3 cup milk
  • 1/4 cup salted butter, melted
In a medium sized bowl, mix together the flour, salt, sugar and baking powder then add the milk and stir until combined and formed into a rough ball. Flip the ball onto a lightly floured surface and knead 10 times, allow to rest for 10–15 minutes. Next, pat the dough with the tips of your fingers into a flat mass about 1/4-inch thick and cut into 6″ x 3.25″ rounds.
To Assemble the Buns
Place a couple sprigs of the roasted thyme from the onion pan in the bottom of each skillet and arrange 7–10 roasted onion halves atop them. In a small saucepan melt the butter and dip each, covering both sides, then place one round of dough on the onions in each pan and press down firmly so it feels as though the onions have stuck to the dough and pour remaining butter over the buns. Transfer all six skillets to a baking sheet and bake in a preheated 450-degree oven for about 15 minutes or until the buns have puffed up and are lightly brown and bubbling around the edges. Flip onto a wire rack and tap the bottom of each pan to loosen the onions; if they happen to stick, scoop them out with a small spoon and place them gingerly on the buns, finish with a sprinkling of sea salt and there you have it, Onion and Thyme Butter Buns!

A Simple Alternate Version: Traditional Butter Buns
Skip the onion step and instead of using the 6″ x 3.25″ cast iron pans, use only one 8″ cast iron skillet. Pour the melted butter into the bottom of this pan, roll it roughly into the shape of the skillet and make two cuts horizontally and two vertically then place the buns in the pan, flip each bun once and bake at 450 degrees for about 15 minutes or until golden and bubbly.

Food images by John Cullen

Why Nikole Chose This Recipe
You know those recipes you make because your grandmother made them, because they remind you of all the good that comes along with learning to cook, those recipes that somehow make you happy and calm and perfectly content? For me this is one of those recipes. It’s simple and quick and all kinds of good, equal parts nostalgia and delicious wrapped together as one. The recipe itself originated with a good friend’s grandmother and was passed through his mother to me. The version I’ve shared with you here is fussier than the original, but it’s a nice variation on their tradition. They’re best served warm, straight from cooling rack to plate, you’ll find that the nutty hints of brown butter mixed with the sweet of roast onion and the delicate of fresh thyme make for a easy compliment to just about any autumn inspired meal. (Portrait by Celine Kim)


  1. I am such a big fan of her work! And her photos! Thanks for featuring Nikole and HG!

  2. Kate says:

    She is one talented lady. I’ll never forget her home and now this recipe is going in my save box!

    Thanks!

  3. DC Sarah says:

    I am pretty much in complete awe over everything that Nikole and her father do, and were it not for the fact that I am still a marginally employed grad student, my home would be filled with a lot more of their treasure! at least I can make these butter buns. hurrah!

  4. CassiMO says:

    This feature is really inspiring. And, her story adds the perfect jolt to my morning! Thank you. :)

  5. Sasha says:

    everything about this post is beautiful!

    just the kind of inspiration one needs on a friday afternoon.

  6. Gorgeous!!Looks like this is what I will be making this weekend!!I will try it out tomorrow.

  7. Rivka says:

    Went to her store website and it is all sold out. What a disappointment! Wish it could have been planned better for the onslaught she would get after this feature. A beautiful post about a lady with a beautiful aesthetic! Thank you …. but waaaah…. wanted to purchase something!

  8. Kristina says:

    @Rivka – Herriott Grace does not have a shop with standing items because they sell out instantly. You should get on the mailing list. They send out an email when the shop is going to be updated. The items sell out instantly though, I’m warning you!

  9. Caroline says:

    Now the tiny cast iron pans won my heart.

  10. julia says:

    sooo – now I really want some mini cast iron skillets. They’re adorable

  11. Kristen says:

    Sounds DELICIOUS. And that 2nd to last picture, with the plated food… I think it’s time for lunch.

  12. lucie says:

    I’m a big fan of Nikole’s work, this time again :)

  13. Gosia says:

    So happy to have been introduced to Nikole, her shop, her home, and now this recipe. Everything is so appealing and stylish. I love the photography.

  14. arounna says:

    yum…..
    can’t wait to try them.

    thanks nikole

  15. yummy! can’t wait to try these in the spring with wild onions. thank you nikole and kristina. i’ve been on the mailing list for a while and haven’t been able to get a purchase in edgewise. but one day an HG cake pedestal will be mine, i just know it. ;)

  16. Lisa says:

    Nikole please ask your Dad to make more cloud cookie cutters!

  17. These are so sweet! What beautiful photos and props. And now I know just what to do with the flourishing thyme in my greenhouse. Thanks for the delicious inspiration! :)

  18. Looks delicious and love the small cast iron skillets.

    Paul

  19. Boooootiful photos :) Love the tones and what a fab recipe, deffo have to try. Adore Nikole’s work…

  20. Eel says:

    I’m in love with this recipe (The photos are also amazing)! I need to get those pans! Thank you for sharing this with us!

    I also have old fashion recipes on my site if you’d like to have a look.
    Thank you again for this recipe, I cannot wait to try it.

  21. Nikole says:

    hi everyone, big thanks! xo

  22. Jenny says:

    …and she has beautiful hair!

  23. Erica says:

    Love her cake flags!! and spoons, and … everything really

  24. I’m in love with this post. Promise.

  25. Carol says:

    Just received my first Herriott Grace spoon yesterday. So tiny, so beautiful, simply exquisite!

  26. Mae says:

    She’s amazing. ~loves

  27. Aquascoop says:

    Little care packages from her father full of his handmade wooden spoons and bowls and things gave her the idea to start her online shop Herriott Grace, which she opened almost two years ago, and has never looked back.

LEAVE A COMMENT

Design*Sponge reserves the right to restrict comments that do not contribute constructively to the conversation at hand, contain profanity, personal attacks, hate speech or seek to promote a personal or unrelated business. Our goal is to create a safe space where everyone (commenters, subjects of posts and moderators) feels comfortable to speak. Please treat others the way you would like to be treated and be willing to take responsibility for the impact your words may have on others. Disagreement, differences of opinion and heated discussion are welcome, but comments that do not seek to have a mature and constructive dialogue will not be published. We moderate all comments with great care and do not delete any lightly. Please note that our team (writers, moderators and guests) deserve the same right to speak and respond as you do, and your comments may be responded to or disagreed with. These guidelines help us maintain a safe space and work toward our goal of connecting with and learning from each other.