Onion Tartlets

Ingredients

• 4 tablespoons unsalted butter
• 1 medium vidalia onion, chopped (about 2 1/2 cups)
• 1 1/2 teaspoons dried fine herbs or herbes de provence
• 1 (15 ounce) box refrigerated pie crusts
• 1/2 cup half-and-half
• 1 large egg, lightly beaten
• 1/2 (1 ounce) packet onion soup mix
• 1/2 cup parmesan cheese, shredded

Directions

1. 1

   Heat oven to 350 degrees; generously coat 3 mini-muffin pans with nonstick cooking spray; set aside.

2. 2

   Melt butter in large nonstick skillet over medium heat.

3. 3

   Add onions and cook for 17-18 minutes or until golden, stirring occasionally; remove from the heat and stir in dried herbs, allow to cool.

4. 4

   Meanwhile, unroll one sheet of pie dough and use a 2 1/2-inch round cutter to cut 12-13 rounds.

5. 5

   Reserve scraps and repeat with remaining sheet of dough.

6. 6

   Roll out scraps and continue cutting rounds, for a total of 36.

7. 7

   Gently press each round into a mini-muffin indentation and bake at 350 degrees for 11 minutes.

8. 8

   While dough bakes, in a measuring cup, whisk together the half-and-half, egg and onion soup mix; set aside.

9. 9

   Place a heaping 1/2 teaspoon chopped onion in each pastry shell.

10. 10

    Slowly pour egg mixture into shell, being careful not to overfill.

11. 11

    Sprinkle each top with a scant 1/2 t Parmesan cheese.

12. 12

    Bake at 350 degrees for about 25-30 minutes, or until golden brown.

13. 13

    Serve warm.