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Caramelized Onion Tartlets

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  • Prep 30 min
  • Total 45 min
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Enjoy these tartlets made with caramelized onion that are ready in 45 minutes -a delightful appetizer.
Created May 18, 2011
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Ingredients

  • 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on package
  • 2 tbsp (25 mL) butter or margarine
  • 3/4 cup (175 mL) coarsely chopped red onion
  • 2 eggs
  • 1/2 cup (125 mL) sour cream
  • Pinch salt
  • 1/8 tsp (0.5 mL) red pepper sauce
  • 3/4 cup (175 mL) finely shredded Cheddar cheese
  • Additional chopped red onion, if desired

Steps

  •  
    1
    Let refrigerated pie crusts come to room temperature; cut with 3-inch round biscuit cutter or glass. Press crust circle in each of 24 small muffin cups, 1 3/4x1 inch.
  •  
    2
    Melt butter in large skillet over medium-high heat. Cook 3/4 cup onion in butter 5 minutes, stirring occasionally; reduce heat to medium. Cook about 15 minutes longer, stirring occasionally, until onion is softened and golden brown; remove from heat.
  •  
    3
    Heat oven to 400ºF. Beat eggs in large bowl. Stir in sour cream, salt and pepper sauce. Stir in onion. Stir in 1/4 cup of the cheese. Spoon onion mixture into crusts. Sprinkle with remaining cheese.
  •  
    4
    Bake 10 to 15 minutes until golden brown and set in centre. Serve warm or at room temperature. Garnish with additional onion.

Expert Tips

  • Tip 1
    Holiday Hints: For a sit-down, eat-with-a-fork appetizer, double the filling ingredients (except use 3 eggs) and bake in one pie crust placed in an 11x1-inch tart pan or 9-inch pie plate. Bake about 30 minutes or until set; let stand 20 minutes before cutting into wedges.
  • Tip 2
    New Twist: Vary the cheese in these appetizers, and you'll have a whole new appetizer! Pesto-garlic cheese, Monterey Jack cheese with jalapeno peppers or bacon cheese add their own special flavors. If you are short of time, check out the preshredded cheeses in your supermarket-- you may be surprised at your options.

Nutrition Information

No nutrition information available for this recipe
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