Total Time
1hr 11mins
Prep 30 mins
Cook 41 mins

These make yummy appetizers for any occasion.

Ingredients Nutrition

  • 4 tablespoons unsalted butter
  • 1 medium vidalia onion, chopped (about 2 1/2 cups)
  • 1 12 teaspoons dried fine herbs or 1 12 teaspoons herbes de provence
  • 1 (15 ounce) box refrigerated pie crusts
  • 12 cup half-and-half
  • 1 large egg, lightly beaten
  • 0.5 (1 ounce) packet onion soup mix
  • 12 cup parmesan cheese, shredded

Directions

  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.

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