Sweet Onion Tartlets

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Melt butter in a large frying pan over medium heat.

3. 3

   Add onions and cook until golden brown.

4. 4

   Set aside to cool.

5. 5

   Unroll pie dough 1 at a time.

6. 6

   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.

7. 7

   Gather together scrap dough and cut out as many rounds as needed to make 24 in total.

8. 8

   Fit dough rounds into cups of mini muffin pan.

9. 9

   Place in the oven and bake for 10 to 12 minutes.

10. 10

    Remove and set aside.

11. 11

    In a small bowl, whisk together the egg, half-and-half, golden onion soup mix, and fines herbs.

12. 12

    Set aside.

13. 13

    Divide onions among tartlet shells, about 1/2 teaspoon each.

14. 14

    Stir the egg mixture and fill tartlets to cover the onions.

15. 15

    Top each with 1/2 teaspoon of cheese.

16. 16

    Bake for 45 to 50 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.