Onion Tartlets

Total Time: 1 hr 11 mins Preparation Time: 30 mins Cook Time: 41 mins

Ingredients

• Servings: 36
• 4 tablespoons unsalted butter
• 1 medium vidalia onion, chopped (about 2 1/2 cups)
• 1 1/2 teaspoons dried fine herbs 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) packet onion soup mix
• 1/2 cup parmesan cheese, shredded

Recipe

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