Sweet Onion Tartlets Recipe

Sweet Onion Tartlets Baking Directions

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

Preheat oven. Melt butter in a large skillet over medium heat. Add onions and cook until golden brown. Set aside to cool. Make pie dough or u nroll 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, kneed together and cut out as many rounds as needed to make 36 in total. Fit dough rounds into cups of mini muffin pan. Place dough 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 allotted time.