Balsamic Onion Tartlets – a delicious recipe with phyllo, vidalia onion, olive oil, chicken broth, thyme, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Under medium to low heat, place olive oil and onions in a skillet and cook for 3 or 4 minutes so that onions begin to soften but not brown.
2
Add 1/3 cup of chicken broth to the onions and continue to cook until the liquid evaporates. This should take about 8 to 10 minutes.
3
Add thyme and another 1/3 cup of broth, and cook until the liquid evaporates.
4
Add the balsamic vinegar and the remaining broth, cooking until liquid evaporates. The final simmer takes about 12-15 minutes.
5
The results will be soft and tender onions with a tart sauce that is slightly syrupy but not at all loose.
6
To fill the Phyllo cups you can either use a pastry bag with a star tip or a teaspoon. If you are using cream cheese, allow it to soften a bit and mix with a tablesoon of milk.) Place a small amount of the yogurt or cream cheese in the shell filling about 1/3 to 1/2 way to the top. Top each with a spoonful of the onions.
7
Bake the tartlets in a pre-heated 350 degree oven for 8 to 10 minutes.
8
To garnish, you can pipe little rosettes of yogurt or cream cheese on top and sprinkle with a few fresh thyme leaves.
458
kcal
Calories
31
g
Fat
24
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 15 miniature phyllo cups (1 package found in the freezer section of the market), 1 large vidalia onion, thinly sliced and chopped, 1 teaspoon olive oil, 1 cup chicken broth, and more.
Yes, Balsamic Onion Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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