The idea of onion muffins came from a friend of ours who ate onion sandwiches every day. I felt they needed some extra flavor, so I experimented and came up with some simple additions. These muffins make a delicious lunch, which I find men and children especially enjoy. -Fran Skalisky, Sebeka, Minnesota
- 2 English muffins, split and toasted
- 2 tablespoons butter
- 4 sweet onion slices
- 4 tomato slices
- 1 cup (4 ounces) shredded mozzarella cheese
- 1/2 teaspoon dried basil
- Spread muffin halves with butter; top each with an onion slice, tomato slice, 1/4 cup cheese and basil. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Serve immediately. Yield: 2 servings.
Originally published as Onion 'n' Tomato Topped Muffins in Reminisce Extra June 2001, p52
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