CARAMELIZED ONION TARTLETS
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
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
CARAMELIZED-ONION TARTLETS
Categories Milk/Cream Onion Bake Cocktail Party Vegetarian Quick & Easy Chive Gourmet
Yield Makes 12 hors d'oeuvres
Number Of Ingredients 10
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.
CARAMELIZED ONION TARTLETS
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
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.
ULTIMATE ONION TART
This simple quiche is a classic veggie favourite
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
- Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
- Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.
Nutrition Facts : Calories 623 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium
SWEET ONION TART
I use this as a side dish, an appetizer and also as a main dish. I found this recipe in "New Frontiers in Western Cooking" by Greg Patent (2002). I often use yellow organic onions in place of sweet onions. Both variations taste wonderful.
Provided by wood stove stoker
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare pastry in food processor:.
- Place flour, salt, and butter in work bowl fitted with metal blade. Process until mixture resembles coarse corn meal.
- While mixing, gradually add ice water through tube and process until mixture forms a ball.
- Remove dough from work bowl.
- Shape into 6-inch disk and wrap in plastic wrap.
- Refrigerate for 1 hour.
- (Pastry may also be made by hand according to individual's methods.).
- Roll out pastry between two pieces of parchment paper into 13" circle -- or something resembleing a circle.
- Place into 10" quiche or tart pan. (Tart pan with removable bottom makes for a more "elegant" presentation.).
- Fold pastry onto itself forming a double side wall. Prepare edge with decorative trim by finger crimping around entire pan.
- Meanwhile, preheat oven to 400 degrees.
- Line pastry bottom with foil. Weigh down pastry by spreading beans or rice on bottom.
- Bake 15 to 20 minutes--or until edge of pastry is SLIGHTLY browned. Romove foil and weights.
- Cool pastry.
- Prepare Filling:.
- Peel onions and slice into 1/4" thick slices.
- Spread flour onto plate.
- Dredge onion slices in flour. Set aside.
- Heat 1 1/2 T of the olive oil and 1 1/2 T of the butter in a 12" skillet over medium-low heat.
- When oil/butter is hot, brown 1/2 of the onion slices.(About 4-5 minutes each side.).
- Place on paper towels to drain.
- Add remaining 1 1/2 T olive oil and 1 1/2 T butter to skillet and brown remaining onion slices. (About 4-5 minutes each side.).
- Place on paper towels to drain. Set aside.
- In a medium bowl whisk eggs, milk, salt, pepper, nutmeg, and oregano until well combined. Set aside.
- Spread 3 T of grated Parmesan on bottom of prepared pastry.
- Arrange browned onion slices to completely cover bottom of prepared pastry.
- Pour egg mixture over onions.
- Sprinkle with remaining 2 T of Parmesan cheese.
- Bake 45 to 50 minutes or until it is puffed and browned and the filling is set.
- Cool tart at least 5 minutes before serving.
Nutrition Facts : Calories 615.2, Fat 41.1, SaturatedFat 21.5, Cholesterol 189.8, Sodium 710.8, Carbohydrate 49.7, Fiber 2.6, Sugar 5.8, Protein 12.5
SANDRA LEE'S SWEET ONION TARTLETS
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
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
ONION TART
Onion lovers are sure to be asking for second helpings of this appetizing tart-it uses two kinds of onions! Parmesan and feta cheese, nutmeg and hot pepper sauce enhance the flavor nicely. With its quichelike filling, the dish is ideal for a brunch or buffet. -Christine Andreas, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onions in oil until tender; cool. In a food processor, combine the eggs, feta cheese, salt, pepper, nutmeg and hot pepper sauce; cover and process until smooth. Gradually add cream and milk; process until blended., Brush the inside of crust with mustard. Sprinkle the green onions, chives and sauteed onions over crust. Carefully pour egg mixture over onions. Top with Parmesan cheese. , Bake at 375° for 30-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 361 calories, Fat 23g fat (10g saturated fat), Cholesterol 139mg cholesterol, Sodium 627mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
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FRENCH ONION TARTLETS RECIPE | GIRL VERSUS DOUGH
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5/5 (3)Total Time 50 minsCategory AppetizerCalories 46 per serving
- Heat oven to 350°F. In medium skillet over medium heat, melt butter. Add chopped onions and reduce heat to medium-low. Cook onions, stirring occasionally, 10 minutes until softened. Add salt and pepper to taste. Continue to cook onions 10 minutes, stirring occasionally, then add fresh thyme leaves. Cook yet another 10 to 15 minutes, stirring occasionally, until onions are deep golden brown and very caramelized. Add white wine and continue to cook 3 minutes more. Remove from heat. Stir in cream cheese, egg and parsley until well combined.
- Place fillo shells on rimmed baking sheet. Fill each shell with a scant tablespoon onion mixture. Bake 10 to 15 minutes until shells are lightly golden and filling is lightly browned on top. Serve warm.
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