2 hrs 15 mins
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!
My Private Note
Units: US | Metric
- 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) envelope golden onion soup mix
- 1 tablespoon find dried herbs (I used Thyme, garlic salt, and parsley)
- 1/2 cup shredded monterey jack cheese
- 1Preheat oven to 325 degrees F.
- 2Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown, about 20-25 minutes Set aside to cool.
- 3Unroll 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.
- 4In a small bowl, whisk together eggs, half-and-half, golden onion soup mix, and fines herbs. Set aside.
- 5Divide 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.
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Nutritional Facts for Sandra Lee's Sweet Onion Tartlets
Serving Size: 1 (96 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 300.2
- Calories from Fat 192
- Total Fat 21.3 g
- Saturated Fat 9.4 g
- Cholesterol 77.3 mg
- Sodium 559.1 mg
- Total Carbohydrate 21.6 g
- Dietary Fiber 0.6 g
- Sugars 2.6 g
- Protein 5.4 g
The following items or measurements are not included: