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Onion Tartlets

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“oh, so good”
READY IN:
1hr 10mins
SERVES:
36
UNITS:
US

Ingredients Nutrition

  • 4 tablespoons unsalted butter
  • 1 vidalia onion, medium, chopped
  • 1 12 teaspoons fines herbes or 1 12 teaspoons herbes de provence
  • 1 (15 ounce) box refrigerated pie crusts
  • 12 cup half-and-half
  • 1 large egg, lightly beaten
  • 0.5 (1 ounce) package onion soup mix
  • 12 cup parmesan cheese, shredded

Directions

  1. Hear oven to 325. Coat 3 mini muffin pans with nonstick cooking spray.
  2. Melt butter in a large nonstick skillet over medium heat. Add onions and cook for 17 to 18 minutes or until golden, stirring occasionally. Remove from heat and stir in dried herbs; allow to cool.
  3. Meanwhile, unroll one sheet of pie dough and use a 2 1/2 inch round cutter to cut 12 to 13 rounds. Reserve scraps and repeat with remaining remaining sheet of dough. roll out scraps and continue cutting rounds, for a total of 36. Gently press each round into a minimuffin indentation and bake at 350 for 11 minutes.
  4. While dough bakes, in a measuring cup, whisk together the half-and-half, egg and onion soup mix; set aside.
  5. Place a heaping 1/2 tsp chopped onion in each pastry shell. Slowly pour egg mixture into shell, being careful not to overfill. Sprinkle each top with parmesan cheese.
  6. Bake at 350 for 25-30 minutes or until golden brown.

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