Sweet Onion Tartlets Recipes

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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.

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

Categories     Milk/Cream     Onion     Bake     Cocktail Party     Vegetarian     Quick & Easy     Chive     Gourmet

Yield Makes 12 hors d'oeuvres

Number Of Ingredients 10

2 cups very thinly sliced onion (about 2 onions)
1 1/2 tablespoons unsalted butter
2 tablespoons water
3/8 teaspoon salt
1/8 teaspoon black pepper
1 (9-inch) refrigerated pie shell (from a 15-ounce package)
3 tablespoons crème fraîche at room temperature
1 1/2 teaspoons finely chopped fresh chives
Special Equipment
a 2 1/4-inch round cookie cutter; a mini-muffin pan with 12 (1/8-cup) muffin cups

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Cook onion, butter, water, salt, and pepper, covered, in a 10-inch heavy skillet over moderately low heat, 10 minutes. Remove lid and cook, stirring frequently, until onion is deep golden brown and very tender, about 25 minutes.
  • While onion cooks, roll out dough to slightly less than 1/8 inch thick. Cut out 12 rounds with cutter and lightly press each into a mini-muffin cup. Bake until pale golden, 10 to 12 minutes. Remove tartlet shells from muffin pan.
  • Stir together crème fraîche and chives and divide among shells, then top with caramelized onions.

SANDRA LEE'S SWEET ONION TARTLETS



Sandra Lee's Sweet Onion Tartlets image

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!

Provided by LDSMom128

Categories     Onions

Time 2h15m

Yield 36 tartlets, 12 serving(s)

Number Of Ingredients 8

4 tablespoons butter
1 vidalia onions or 1 other sweet onion, diced, about 3 cups
1 (15 ounce) box refrigerated pie crusts (recommended -- Pillsbury)
3 large eggs
1 1/3 cups half-and-half
1 (1 1/3 ounce) envelope golden onion soup mix
1 tablespoon find dried herbs (I used Thyme, garlic salt, and parsley)
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, 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.

Nutrition Facts : Calories 300.2, Fat 21.4, SaturatedFat 9.4, Cholesterol 77.3, Sodium 559.2, Carbohydrate 21.7, Fiber 0.7, Sugar 2.7, Protein 5.4

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