butter
Vidalia onion or other sweet onion, diced, about 3 cups (15oz) refrigerated pie crust (recommended: Pillsbury) large
eggs half-and-half (1.3-ounce) envelope golden onion soup mix (recommended: Lipton) fine herbs (recommended: Spice
Islands) shredded Monterey Jack cheese
Procedure:
Preheat oven to 325° 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 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.
