Onion English Muffins

Instructions

1. 1

   Heat butter and olive oil in a large pan over medium heat. Add sliced onions, salt, and sugar. Cook for 20-25 minutes, stirring occasionally, until onions are deeply caramelized and golden brown. Remove from heat and stir in black pepper. Cool slightly.

   Tip: Low and slow caramelization develops the most flavor. Don't rush this step.

2. 2

   In a large mixing bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5 minutes until foamy.

   Tip: This ensures your yeast is active and alive.

3. 3

   Add flour and salt to the yeast mixture. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

   Tip: You can use a stand mixer with a dough hook to save effort.

4. 4

   Gently fold the cooled caramelized onions into the dough until evenly distributed, being careful not to overwork the dough.

   Tip: Reserve a few onions to press onto the tops of each muffin before cooking.

5. 5

   Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.

   Tip: A warm oven (turned off) or proofing box works well for this.

6. 6

   Turn dough onto a lightly floured surface and divide into 8 equal pieces. Shape each piece into a smooth ball, then gently flatten into a disc about 2cm thick.

   Tip: Keep shapes consistent for even cooking.

7. 7

   Dust both sides of each muffin generously with cornmeal. Press a few reserved caramelized onions on top of each. Let rest on a parchment-lined tray for 15 minutes.

   Tip: The cornmeal prevents sticking and adds a pleasant texture.

8. 8

   Heat a large griddle or skillet over medium heat (no oil needed). Cook muffins in batches for 5-6 minutes per side until golden brown and slightly puffed, adjusting heat as needed to prevent burning.

   Tip: Keep cooked muffins warm by wrapping in a clean kitchen towel.