1 Video | Photo: French Onion Tartlets Recipe
Ingredients
- Olive oil cooking spray
- 12 very thin slices white bread, crusts trimmed (recommended: Pepperidge Farm)
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 2 large onions, very thinly sliced
- 1 bay leaf, fresh or dried
- 2 teaspoons ground thyme or poultry seasoning
- Salt and black pepper
- 1 pound Swiss cheese, shredded
Directions
Heat oven to 350 degrees F.
Spray both sides of bread and press bread into small 12 cup muffin tin. If you do not own a muffin tin, disposable tins are available on the baking aisle of market. Place bread in oven and toast until golden, 7 or 8 minutes. Remove and reserve.
In a skillet, melt butter into oil. Add onions and bay leaf, season with thyme, salt and pepper. Cook onions until caramel colored, 15 to 18 minutes.
Turn broiler on.
Place spoonfuls of cooked onions in toasted bread cups. Discard bay leaf. Cover onions with cheese and set tarts under hot broiler to bubble and brown cheese. Serve hot.
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By tawalsh_8551973
West Trenton, NJ
on December 31, 2009
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I would definitely make these again. They were a huge hit as part of my annual Christmas bruch. I did find that you need more onions than 2, and less seasonings than 2 teaspoons of thyme. I actually made the onions by recipe and then carmelized another pan without seasonings and mixed the two together for a perfectly seasoned batch. I used Jarlsburg swiss and they were just delicious.
By drichter_11436889
New York, NY
on December 23, 2009
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Anyone who's had a real tarte a l'oignon would barf at the idea of using white bread instead of puff pastry or pate brisee for this. Rachael Ray is a non-cook.
By cptnron302
Palm Coast, Fl
on December 18, 2009
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I have already made these twice in 2 weeks for holiday parties. I was lucky to be able to get them to the parties without my family devouring them first. Everyone wants the recipe, so have the web address for them or have a lot of ink in your printer. I made them according to the recipe, once with the poultry seasoning, once with the thyme. Both were just delicious. I also made them smaller the second time, so there were a lot more of them to go around.
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