Onion Crumpets
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Medium
These onion crumpets are a wonderful discovery I made while experimenting with yeast doughs. They're wonderfully quick to make, taking less than an hour from start to table, which makes them perfect for a weeknight dinner when you want something special without the fuss. The caramelized onions give them this gorgeous golden flavor while the crumpet base stays light and airy. What I love most is how affordable they are to make, especially if you've got onions and basic pantry staples on hand. Onions are packed with quercetin, a natural compound that supports heart health, so you're getting something nourishing alongside pure comfort food. Honestly, once you try these, you'll find yourself making them again and again.
Ella x
Ingredients
- 250 gplain flour
- 300 mlwarm milk
- 7 ginstant yeast
- 5 gsalt
- 40 gbutter(melted, divided)
- 400 gonions(sliced thin)
- 60 mlvegetable oil(for cooking onions)
- 3 gblack pepper
- 2 gthyme(fresh, chopped)
- 5 gcaster sugar
- 100 mlwater(for cooking rings)
Detail level
Instructions
- 1
Mix flour, yeast, and salt in a large bowl. Pour in warm milk and half the melted butter, stirring until a thick batter forms. Let rest for 30 minutes until slightly bubbly.
Tip: The batter should be thicker than pancake batter but thinner than cake batter.
- 2
Heat oil in a large pan over medium-low heat. Add sliced onions with a pinch of sugar and salt. Cook slowly for 20-25 minutes, stirring occasionally, until deep golden and caramelized.
Tip: Low and slow is the key to sweet, jammy onions—rushing this step will result in burnt rather than caramelized onions.
- 3
Once onions are caramelized, fold three-quarters of them into the batter along with black pepper and fresh thyme. Reserve the remaining onions for topping.
Tip: Save some whole onion strands for a beautiful finish on top of each crumpet.
- 4
Let the batter rest for another 15 minutes to allow the onions to soften slightly and flavors to meld.
- 5
Heat a non-stick crumpet ring or metal ring mold on a griddle or large flat-bottomed pan over medium heat. Lightly oil the inside of the ring.
Tip: If you don't have crumpet rings, you can use a large spoon to drop dollops onto the griddle.
- 6
Pour batter into the ring until three-quarters full. Cook for 4-5 minutes until the top is set but still slightly moist, then carefully lift the ring away.
Tip: The top should have small holes forming—this is what gives crumpets their characteristic texture.
- 7
Flip the crumpet and cook the other side for 1-2 minutes until lightly golden, then transfer to a warm plate. Repeat with remaining batter.
Tip: Keep cooked crumpets warm in a low oven while you finish the batch.
- 8
Brush warm crumpets with remaining melted butter and top with reserved caramelized onions. Serve immediately while still warm.
Tip: For extra indulgence, sprinkle with grated cheese or fresh herbs just before serving.
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