- 3 tablespoons plus 1/2 cup (1 stick) unsalted butter, melted
- 2/3 cup plus 1/2 cup finely grated Parmesan cheese
- 8 large eggs, room temperature
- 2 2/3 cups whole milk, room temperature
- 3 large green onions, finely chopped
- 2 2/3 cups all purpose flour
- 1 1/2 teaspoons salt
- Preheat oven to 375°F. Brush twelve 1/3-cup (standard) nonstick muffin cups or six 1-cup (large) nonstick muffin cups with 3 tablespoons melted butter; dust with 2/3 cup cheese. Beat eggs to blend in large bowl. Beat in milk and green onions, then remaining 1/2 cup melted butter. Blend flour, salt, and remaining 1/2 cup cheese in medium bowl; gradually whisk into egg mixture (some small lumps may remain).
- Divide batter among muffin cups. Bake popovers without opening oven until puffed and crusty brown, about 38 minutes for small and 48 minutes for large; turn out of pan and serve hot.