Prep 30 mins
Cook 41 mins
These make yummy appetizers for any occasion.
- 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
- Heat oven to 350 degrees; generously coat 3 mini-muffin pans with nonstick cooking spray; set aside.
- Melt butter in large nonstick skillet over medium heat.
- 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.
- Meanwhile, unroll one sheet of pie dough and use a 2 1/2-inch round cutter to cut 12-13 rounds.
- Reserve scraps and repeat with remaining sheet of dough.
- Roll out scraps and continue cutting rounds, for a total of 36.
- Gently press each round into a mini-muffin indentation and bake at 350 degrees 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 teaspoon chopped onion in each pastry shell.
- Slowly pour egg mixture into shell, being careful not to overfill.
- Sprinkle each top with a scant 1/2 t Parmesan cheese.
- Bake at 350 degrees for about 25-30 minutes, or until golden brown.
- Serve warm.