SMS: Caramelized Onion, Sage, & Cheddar Muffins

I know, you’re shocked.  Shocked to find a savory recipe on a blog whose philosophy may best be described as “cavities are a small  price to pay for a sugar-coated life.”  However, thanks to my weekly SMS therapy sessions, I’ve been forced from my sweet comfort zone into the depths of savory baking.  Hanaâ of Hanaâ’s Kitchen gets the credit for this miraculous breakthrough.  She selected Caramelized Onion, Sage and Cheddar Muffins as her Sweet Melissa Sundays choice, and what a great choice it was!

Now, don’t get me wrong: I’m not prejudiced against savory foods.  I am an equal opportunity eater.  In fact, I’ve been known to frequent a stellar restaurant, stuff my tummy with savory goodness, and leave without ordering dessert.  But, truth be told, I prefer sweets.  Some people are diehard potato chip junkies, and others fall into the category of I-will-eat-a-bag-of-chocolate-chips-if-no-other-dessert-is-around people.  And, while I have the utmost fondness for potato chips, I fall into the latter category.  I have a passion for dessert.

With that disclaimer, I must admit that these muffins are delicious.  I mean, who doesn’t have a weak spot for caramelized onions -- so rich and flavorful (and sweet) as they melt in your mouth?  And sharp cheddar?  Who can say, “No,” to that?

The recipe begins by making 1 cup of caramelized onions.  Caramelizing onions is super easy—just time consuming.  Below you’ll find pictures of the onions at each stage in the 40-50 minute caramelizing process.  To get 1 cup of caramelized onions, you’ll need about 3 large onions, chopped.  Coat your pan with olive oil (and a dab of butter) and get it sizzling on medium to medium-high heat.  Throw your onions in, get them coated in the oil.

Let them sit for 7-10 minutes.  Toss in some salt and stir them around (the bottom onions should have caramelized).

From there, toss the onions every 2-5 minutes (keeping an eye on the pan to prevent burning).  You also might turn your heat down to low at this point.

Keep the onions cooking until they’ve wilted and completely browned.  YUM!

I also jazzed this recipe up a bit by using 4 TBS of bacon grease in place of 4 of the 10 TBS of melted butter required.  I mean, it’s bacon fat, people.  If we’re trying to convert sweet-junkies to the savory side, we might as well fight dirty.

In addition to the caramelized onions and cheddar, I added about 1 cup of frozen corn kernels to extra texture to the muffins.

Overall, these muffins were absolutely delicious!  Even your diehard sweets fans will love them (and that’s saying something).  So, put down the candy bar for breakfast and grab one of these muffins.  And then be sure to visit Hanaâ and thank her for helping you overcome your savory phobia.  And while you’re at it, visit the rest of our awesome SMS bakers.