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French Onion Tartlets Recipe

French Onion Tartlets

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • 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.

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  • 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.

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  • 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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  • on November 26, 2009

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    I think this appetizer would be taste better with a pastry crust as opposed to a bread crust and a stronger or better swiss cheese, but RR is a "home cook". This is definatly not a gourmet appetizer.


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  • on November 16, 2008

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    This recipe has been sitting in my "to-try" file for over a year. I wish I'd tried it sooner. Yummy, yummy - I should have used more onions or perhaps larger ones than I did, but nevertheless, the flavor was there. I'll be sure to make these again.

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  • on March 02, 2008

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    I brought this to a dinner last night and it was a hit, even with my gourmet-chef god mother! I used mini muffin trays and the two large onions filled all 24 molds. I also topped each one with a few very thin slivers of apple which everyone seemed to like. I'm thinking this would be even better with a little gruyere as well...

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  • on January 06, 2007

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    Very tasty

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  • on October 19, 2005

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    This recipe is not an original... You can look it up at AOL food, it is exactly the same one. I have found the same recipe in old cooking books. I don't think Rachel is a good cook but she is very nice and has a great personality.

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  • on July 11, 2005

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    Wonderful recipe - very simple to prepare with elegant results. None of my guests had ever had anything like these before, which made them quite popular. I doubled the recipe with great success. I used a very good quality swiss cheese, as was suggested by other reviewers.

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  • on April 13, 2005

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    These were a huge hit at our last party. Just be sure to use a good quality cheese, and they will disappear quick!

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