Prep 10 mins
Cook 1 hr
oh, so good
- 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
- Hear oven to 325. Coat 3 mini muffin pans with nonstick cooking spray.
- 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.
- 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.
- While dough bakes, in a measuring cup, whisk together the half-and-half, egg and onion soup mix; set aside.
- 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.
- Bake at 350 for 25-30 minutes or until golden brown.
From Sandra Lee's Semi-Homemade Holiday Menu featured in Family Circle Nov. 07.....Loved these tasty little bites! You can't go wrong with how good these taste and how easy they are. Will make again for upcoming Christmas get-togethers! Thanks for posting.