Prep 1 hr
Cook 1 hr 15 mins
I saw these on a Thanksgiving episode of Semi-Homemade with Sandra Lee and I thought that I would try to make them to take over to my In-Laws for our Thanksgiving dinner. They were so easy and so delicious! My Father In-Law kept raving about them all night!
- 4 tablespoons butter
- 1 vidalia onions or 1 other sweet onion, diced, about 3 cups
- 1 (15 ounce) box refrigerated pie crusts (recommended -- Pillsbury)
- 3 large eggs
- 1 1⁄3 cups half-and-half
- 1 (1 1/3 ounce) envelopegolden onion soup mix
- 1 tablespoon find dried herbs (I used Thyme, garlic salt, and parsley)
- 1⁄2 cup shredded monterey jack cheese
- Preheat oven to 325 degrees F.
- Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown, about 20-25 minutes Set aside to cool.
- Unroll pie dough 1 at a time. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 36 in total. Fit dough rounds into cups of mini muffin pan. Place in the oven and bake for 10 to 12 minutes. Remove and set aside.
- In a small bowl, whisk together eggs, half-and-half, golden onion soup mix, and fines herbs. Set aside.
- Divide onions among tartlet shells, about 1/2 teaspoon each. Top each with 1/2 teaspoon of cheese. Stir egg mixture and fill tartlets. Bake for 45 to 50 minutes.
Mmmm... really tasty.
Very easy to make. A perfect appetizer for parties. They are even good to freeze.