Onion Tartlets A La Monica Recipes

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ONION CHEESE TARTLETS



Onion Cheese Tartlets image

Make and share this Onion Cheese Tartlets recipe from Food.com.

Provided by strawberrybird

Categories     Lunch/Snacks

Time 50m

Yield 24 mini tarts

Number Of Ingredients 9

24 frozen mini tart shells
2 tablespoons olive oil
2 lbs yellow onions, peeled and thinly sliced
1 teaspoon salt
2 tablespoons white wine
1 teaspoon fresh ground black pepper
2 ounces gruyere or 2 ounces emmenthaler cheese, finely grated
1 teaspoon fresh thyme, plus extra for garnish
1 egg, slightly beaten

Steps:

  • In a medium skillet, heat olive oil over medium heat. Add onions and salt. Cook onions, stirring occasionally, until they are golden brown, about 30 minutes. Add wine and cook for 2 minutes. Remove onions from heat and stir in pepper. Let cool slightly.
  • Place the tarts on a lined baking sheet. Sprinkle half of the cheese over the bottom of each tart shell. Spoon onions into the shell and spread evenly. Sprinkle thyme over the onions. Brush the exposed crust of each tartlet with the egg wash. Sprinkle with remaining cheese.
  • Bake in a preheated 375 F oven until the onions have turned a rich golden brown; about 20 minutes. Serve slightly warm or at room temperature garnished with thyme sprigs.

MUSHROOM ONION TARTLETS



Mushroom Onion Tartlets image

These sound so yummy for a perfect evening appetizer with friends. Found in my KA mixer manual, I'm looking forward to tasting these little flavorful bites. Note: instructions are listed just as they are in the manual, but can be adjusted to use any mixer.

Provided by DuChick

Categories     Lunch/Snacks

Time 30m

Yield 24 tartlets, 12 serving(s)

Number Of Ingredients 9

4 ounces light cream cheese
3 tablespoons butter or 3 tablespoons margarine, divided
3/4 cup flour, plus
1 teaspoon flour
8 ounces fresh mushrooms, coarsely chopped
1/2 cup green onion, chopped
1 egg
1/4 teaspoon dried thyme leaves
1/2 cup swiss cheese, shredded

Steps:

  • Place cream cheese and 2 tablespoons butter in mixer bowl.
  • Attach bowl and flat beater to mixer.
  • Turn to Speed 4 and beat about 1 minute.
  • Stop and scrape bowl.
  • Add 3/4 cup flour.
  • Turn to Speed 2 and mix about 1 minute, or until well blended.
  • Form mixture into ball.
  • Wrap in waxed paper and chill 1 hour.
  • Divide chilled dough into 24 pieces.
  • Press each piece into greased miniature muffin cup.
  • Meanwhile, melt remaining 1 tablespoon butter in 10" skillet over medium heat.
  • Add mushrooms and onions.
  • Cook and stir til tender.
  • Remove from heat and cool slightly.
  • Place egg, remaining 1 tablespoon flour and thyme in clean mixer bowl.
  • Using the flat beater, turn to Speed 6 and beat about 30 seconds.
  • Stir in cheese and cooled mushroom mixture.
  • Spoon into pastry-lined muffin cups.
  • Bake at 375* for 15-20 minutes, or until egg mixture is puffed and golden brown.
  • Serve warm.

Nutrition Facts : Calories 108.2, Fat 6.9, SaturatedFat 4.2, Cholesterol 36.6, Sodium 74.5, Carbohydrate 7.7, Fiber 0.5, Sugar 0.5, Protein 4.2

FRENCH ONION TART



French Onion Tart image

Provided by Claire Robinson

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 6

1 sheet frozen puff pastry, thawed in refrigerator
2 tablespoons extra-virgin olive oil
3 large Vidalia onions or other sweet variety, thinly sliced
4 thyme sprigs, plus more for garnish
Kosher salt and freshly cracked black pepper
1/3 cup good quality beef stock

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color; about 15 minutes. Set aside.
  • Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom oft the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).
  • When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!

CARAMELIZED ONION TARTLETS



Caramelized Onion Tartlets image

Jerri Hansen of Council Bluffs, Iowa, fills crunchy phyllo shells with a sweet onion mixture. "I enjoy experimenting with novel flavors and ingredients," she writes. "I've used this recipe for open houses and potlucks."

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 2 dozen.

Number Of Ingredients 7

2 tablespoons plus 1/2 cup butter, divided
2 large sweet onions, chopped
1/4 cup sugar
3/4 cup hot water
1 tablespoon beef bouillon granules
1 cup shredded Swiss cheese
8 sheets phyllo dough (14x9 inches)

Steps:

  • In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese., Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares., Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 247 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 521mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein.

CARAMELIZED ONION TARTLETS



Caramelized Onion Tartlets image

Sweet caramelized onion tarts, bite-sized with superior taste.

Provided by Jaimie

Categories     Appetizers and Snacks     Pastries

Time 55m

Yield 12

Number Of Ingredients 9

½ stick butter
1 large sweet onion (such as Vidalia®), chopped
¼ cup red wine
⅛ cup white sugar
½ cup heavy cream
¼ cup shredded mozzarella cheese
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 (15 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes.
  • Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
  • Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
  • Spoon onion mixture evenly on top of the tart crusts.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 18.6 g, Cholesterol 25.1 mg, Fat 18.7 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 231.2 mg, Sugar 2.7 g

SWEET ONION TARTLETS



Sweet Onion Tartlets image

Provided by Sandra Lee

Categories     appetizer

Time 1h20m

Yield 24 tartlets

Number Of Ingredients 8

4 tablespoons butter
1 Vidalia onion or other sweet onion, diced, about 3 cups
1 box (15-ounce) refrigerated pie crust (recommended: Pillsbury)
1 large egg
1/3 cups half-and-half
1/2 (1.3-ounce) envelope golden onion soup mix (recommended: Lipton)
1 teaspoon fine herbs (recommended: Spice Islands)
1/2 cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to 325 degrees F.
  • Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown. 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 24 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 the egg, half-and-half, golden onion soup mix, and fines herbs. Set aside. Divide onions among tartlet shells, about 1/2 teaspoon each. Stir the egg mixture and fill tartlets to cover the onions. Top each with 1/2 teaspoon of cheese. Bake for 45 to 50 minutes.

BALSAMIC ONION TARTLETS



Balsamic Onion Tartlets image

I recently acquired a copy of Martha Stewart's Hor D'Oeuvres Handbook and became taken with her flair for small bites with beautiful presentation. The onion relish here was inspired by Dancer's Chicken with Balsamic Onions. You can prepare the onions a day or so ahead of time and finish the tarts just before serving. I tend to offer a lot of variety so I keep the batches of each hors d'oeuvre small, but this can be easily doubled. Don't let the preparation time scare you, its mostly simmering time that frees you to attend to other things. These tarts are just wonderful served along with a zesty red wine.

Provided by justcallmetoni

Categories     Onions

Time 55m

Yield 15 serving(s)

Number Of Ingredients 9

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
1 teaspoon dried thyme or 1 tablespoon fresh thyme
3 tablespoons balsamic vinegar
3 -4 ounces yogurt cheese or 3 -4 ounces cream cheese
1 tablespoon milk (only if you are using cream cheese)
3 -4 sprigs fresh thyme, optional garnish

Steps:

  • 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.
  • 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.
  • Add thyme and another 1/3 cup of broth, and cook until the liquid evaporates.
  • Add the balsamic vinegar and the remaining broth, cooking until liquid evaporates. The final simmer takes about 12-15 minutes.
  • The results will be soft and tender onions with a tart sauce that is slightly syrupy but not at all loose.
  • 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.
  • Bake the tartlets in a pre-heated 350 degree oven for 8 to 10 minutes.
  • To garnish, you can pipe little rosettes of yogurt or cream cheese on top and sprinkle with a few fresh thyme leaves.

Nutrition Facts : Calories 10.3, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 51.7, Carbohydrate 1.2, Fiber 0.2, Sugar 0.5, Protein 0.5

TARTE A L'OIGNON (FRENCH ONION PIE)



Tarte a l'Oignon (French Onion Pie) image

This is a traditional French holiday side dish made without any cheese. It's also a very simple side dish that will impress other cooks at potluck parties.

Provided by QuebecGirl

Categories     Side Dish     Vegetables     Onion

Time 1h20m

Yield 10

Number Of Ingredients 10

10 slices bacon, cut into 1 inch pieces
5 onions, thinly sliced
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
½ cup milk
½ cup heavy cream
1 tablespoon all-purpose flour
4 eggs
1 pinch ground nutmeg
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
  • Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
  • Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
  • Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 20.7 g, Cholesterol 110.7 mg, Fat 25.4 g, Fiber 2.6 g, Protein 8.9 g, SaturatedFat 9.3 g, Sodium 601.4 mg, Sugar 5.6 g

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