I’ve never been completely sure what to title this recipe. They are more than muffins, but this is based on an old recipe I found in an English cookbook where they were called dumplings, but I don’t really think that translates. There’s a biscuit-y batter, but turn them upside down and there is a pretty and sweet onion surprise. Muffins, cakes, dumplings, upside down surprise, I still can’t quite decide.
What I do know is that these are delicious and unique and the perfect Vidalia for in-season sweet Vidalia onions. Caramelized Vidalias are one of my favorite uses for onion so I am always looking for ways to incorporate them into my repertoire when they come into season. I love these served with a good grilled steak, but honestly they make a lovely luncheon dish or dinner with fresh salad on the side. Sage complements the nutty walnuts and give the whole a sweet and savory woodsy feel, but you could use thyme, marjoram or chives.
- 2 Tablespoons butter
- 2 large Vidalia onions, thinly sliced
- ½ teaspoon salt
- 1 Tablespoon granulated sugar
- ½ cup chopped walnuts
- 1 cup self-rising flour
- 2 teaspoons baking powder
- ½ cup unslated butter, at room temperature
- 2 eggs
- 2 Tablespoons buttermilk or milk
- 2 Tablespoons chopped fresh sage
- Melt the butter in a large skillet over medium heat. Add the onions, salt and sugar and cook, stirring frequently, until the onions soften and begin to brown. Pour in ½ cup of water, stir well and cook until the liquid is evaporated and the onions are a rich caramelized amber color. Remove the onions from the heat.
- Preheat the oven to 350 degrees. Pulse the walnuts in the bowl of a food processor until they are well crushed. Add the flour, baking powder, and butter and pulse until combined and crumbly. Add the eggs, milk and sage and process until smooth and combined. You can add a little more buttermilk if needed to create a smooth, thick batter.
- Spray a 6-cup muffin tin with cooking spray, then divide the onions between the cooks. Divide the batter between the cups covering the onions. Press the batter down into the cups with a spatula, then smooth the tops. Bake for 20 minutes, until a tester inserted in the center comes out with a few crumbs clinging to it. Let the cakes cool for about five minutes in the pan, then invert the pan onto a rimmed baking sheet. Let the inverted pan sit for a few minutes before you lift it off the cakes. Serve immediately.