With the rack in the middle position, place the non-stick 6 popover pan (or a 12 muffin pan) and preheat the oven to 220 °C (425 °F).
In a bowl, combine the flour and salt. Set aside.
In a large bowl, beat the eggs with an electric mixer until they begin to foam at the surface. Gradually whisk in the warm milk. At low speed, add the dry ingredients until the mixture is smooth. Set aside.
Remove the hot pan from the oven and brush generously with butter. Pour the batter up to the edge of the cavities. Bake for 15 minutes. Reduce the oven temperature to 180 °C (350 °F). Make a small incision in the centre of each popover to properly dry the inside. Continue baking for 15 to 20 minutes or until the popovers are well puffed and golden brown.
In a small skillet, brown the onion in the butter. Add the rosemary. Season with salt and pepper. Spread onion mixture on the popovers and top with cheese before baking.
Add 5 ml (1 teaspoon) ground cinnamon and a pinch of nutmeg to the dry ingredients and reduce the salt to a pinch.
No popover pan? Not a big deal. The muffin pan works well, the major difference is that the popover pan is deeper than the muffin pan.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.