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Categories:Viewed: 54 - Published at: 4 years ago
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
Method
- 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.
