Peel and thinly slice the Onions.

Melt Butter and Olive Oil together in a 10 inch skillet. Add the sliced onions and turn the heat down to medium low. Check on them and stir every 5 minutes or so.

After 30 minutes, sprinkle with salt, stir and lower the heat to low. Keep cooking. This is what mine looked like after 30 minutes. Now, watch carefully because once they start to brown, they can burn easily.

Keep cooking and stir every few minutes until delightfully golden brown. You may need to add a Teaspoon of oil to keep them from sticking to the pan.That whole pan of onions will be condensed into about 1/2 Cup! This is what they should look like when finished. Takes about an hour.

Set the onions aside to cool. If they seem really oily, drain them on paper towels. When cool, chop them up. That's it. Now on to the muffins!

Gather all your ingredients. Pre heat oven to 400 degrees. Line a muffin / cupcake pan with paper liners or grease well.

In a medium size bowl, combine the flour, sugar,baking powder and salt. Stir in the Sage and Thyme.

Measure the oil.

Break the egg into the measuring cup with the oil.

Whisk the oil and egg together until well combined. I have been doing it this way for as long as I can remember.

Make a "well" in the flour mixture and pour in the egg, oil mix. Then pour in the 3/4 Cup of milk. With a rubber spatula, gently mix just until combined. A few lumps are fine!

Gently stir in the chopped Caramelized Onions until evenly distributed.

Like this.

Spoon into a muffin pan lined with cup cake liners or grease the pan well. Fill each cup about 2/3 full.

Bake at 400 degrees for 20 minutes until the tops are nicely brown and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for a few minutes. Oh my Gosh! The aroma while cooking is wunderbar!

Serve nice and warm with plenty of butter. Enjoy!