Onion Tartlets

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 36
• 4 tablespoons unsalted butter
• 1 vidalia onion, medium, chopped
• 1 1/2 teaspoons fines herbes or 1 1/2 teaspoons herbes de provence
• 1 (15 ounce) box refrigerated pie crusts
• 1/2 cup half-and-half
• 1 large egg, lightly beaten
• 0.5 (1 ounce) package onion soup mix
• 1/2 cup parmesan cheese, shredded

Recipe

• 1 hear oven to 325. coat 3 mini muffin pans with nonstick cooking spray.
• 2 melt butter in a large nonstick skillet over medium heat. add onions and cook for 17 to 18 minutes or until golden, stirring occasionally. remove from heat and stir in dried herbs; allow to cool.
• 3 meanwhile, unroll one sheet of pie dough and use a 2 1/2 inch round cutter to cut 12 to 13 rounds. reserve scraps and repeat with remaining remaining sheet of dough. roll out scraps and continue cutting rounds, for a total of 36. gently press each round into a minimuffin indentation and bake at 350 for 11 minutes.
• 4 while dough bakes, in a measuring cup, whisk together the half-and-half, egg and onion soup mix; set aside.
• 5 place a heaping 1/2 tsp chopped onion in each pastry shell. slowly pour egg mixture into shell, being careful not to overfill. sprinkle each top with parmesan cheese.
• 6 bake at 350 for 25-30 minutes or until golden brown.