Photo: Sweet Onion Tartlets Recipe
Ingredients
- 4 tablespoons butter
- 1 Vidalia onion or other sweet onion, diced, about 3 cups
- 1 box (15-ounce) refrigerated pie crust (recommended: Pillsbury)
- 1 large egg
- 1/3 cups half-and-half
- 1/2 (1.3-ounce) envelope golden onion soup mix (recommended: Lipton)
- 1 teaspoon fine herbs (recommended: Spice Islands)
- 1/2 cup shredded Monterey Jack cheese
Directions
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 24 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 the egg, half-and-half, golden onion soup mix, and fines herbs. Set aside. Divide onions among tartlet shells, about 1/2 teaspoon each. Stir the egg mixture and fill tartlets to cover the onions. Top each with 1/2 teaspoon of cheese. Bake for 45 to 50 minutes.
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By nyy_babe2678
Rochelle Park, NJ
on December 23, 2012
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Made these and followed the recipe as listed because I was going to make the 36 tartlets it called for. I crimped the edge of dough after I cut them out and before putting them in the pan to make them prettier. That was very time consuming. Since the dough puffed up a bit it was hard to put much of the mixture in them. I wound up going to the store and buying another box of pie crust, making a total of 68 shells and STILL had mix left! They were however very delicious and a huge hit!
By lilarose1111
on November 23, 2011
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Outrageously delicious! A friend made these and told me how good they were so I decided to give them a try and they are most definitely worth the effort to make. I made a few changes...no fine herbs, swiss cheese instead of jack, and I didn't pre-bake the tart shells. I also sprayed the pans with PAM. Like others, I found that there was quite a bit more cream mixture than I needed.
By rgtg6766_10766287
McDonough, GA
on November 19, 2011
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I made these one Thanksgiving a few years back just to add something different to the traditional menu. My family LOVED them, including my picky brother. They are now a must have menu item every Thanksgiving. I did substitute pre-made tartlet shells to save time but stuck to the recipe otherwise. They are a light and delicious appetizer.
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