2 large yellow onions, cut from pole to pole & sliced
3 T. butter
1 tsp. sugar
1 ½ cups all-purpose flour
1/3 cup sugar
½ cup cornmeal
1 T. baking powder
½ tsp. salt
1 cup milk
2 eggs, slightly beaten
1 cup caramelized onions
6 T. melted butter
12 T. unsalted butter, at room temperature
½ tsp. salt
¼ cup orange marmalade
1 T. orange zest or ¼ tsp. orange extract
Preheat oven to 350°. Grease or paper-line 12 muffin cups.
In a large skillet melt the butter and then add the onions, cook until lightly browned and add the sugar. Cook until onions are golden and caramelized. Cool.
Combine flour, sugar, corn meal, baking powder, & salt in a medium sized bowl. Combine milk, eggs, melted butter, & caramelized onions in a medium bowl; mix well.
Add flour mixture, stir just until blended. Pour into prepared muffin cups, filling 2/3 cup full. Bake for 20-25 minutes or until wooden took pick comes out moist with no crumbs attached. Cool.
To make "Orange Butter": Blend ¼ cup orange marmalade with ½ lb. of butter and ½ tsp. salt. For stronger orange flavor, add orange zest or orange extract (I do recommend this). Place in butter crock or roll into a log with parchment paper & refrigerate until ready to use, then slice and serve. This butter may also be frozen indefinitely for future use.