Sandra Lee's Sweet Onion Tartlets

Name: Sandra Lee's Sweet Onion Tartlets
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 36 tartlets, 12 serving(s)
Ingredients: 59.16 ml butter; 1 vidalia onions or 1 other sweet onion, diced, about 3 cups; 425.24 g box refrigerated pie crusts (recommended -- Pillsbury); 3 large eggs; 315.37 ml half-and-half; 36.85 g envelope golden onion soup mix; 14.79 ml find dried herbs (I used Thyme, garlic salt, and parsley); 118.29 ml shredded monterey jack cheese

Submitted by LDSMom128

"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!"

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Ready In:: 2hrs 15mins
Ingredients:: 8
Yields:: 36 tartlets
Serves:: 12

ingredients

59.16 ml butter
1 vidalia onions or 1 other sweet onion, diced, about 3 cups
425.24 g box refrigerated pie crusts (recommended -- Pillsbury)
3 large eggs
315.37 ml half-and-half
36.85 g envelope golden onion soup mix
14.79 ml find dried herbs (I used Thyme, garlic salt, and parsley)
118.29 ml shredded monterey jack cheese

directions

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.