Ingredients

4 tablespoons butter
1 Vidalia onion or other sweet onion, diced, about 3 cups
1 box (15-ounce) refrigerated pie crust (recommended: Pillsbury)
3 large eggs
1 1/3 cups half-and-half
1 (1.3-ounce) envelope golden onion soup mix (recommended: Lipton)
1 tablespoon fine herbs (recommended: Spice Islands)
1/2 cup shredded Monterey Jack cheese

Instructions

Preheat oven to 325
degrees F.

Melt butter in a large frying pan over medium heat. Add onions and cook until golden

brown. Set aside to cool.

Unroll pie dough 1 at a time. Use a 2 1/2-inch round cutter and cut as many rounds as
possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together
scrap dough and cut out as many rounds as needed to make 36 in total. Fit dough rounds
into cups of mini muffin pan. Place in the oven and bake for 10 to 12 minutes. Remove and
set aside.

In a small bowl, whisk together eggs, half-and-half, golden onion soup mix, and fines
herbs. Set aside.

Divide onions among tartlet shells, about 1/2 teaspoon each. Top each with 1/2 teaspoon of
cheese. Stir egg mixture and fill tartlets. Bake for 45 to 50 minutes.