Ingredients Jump to Instructions ↓

  1. 1 to 2 large sweet onions (such as Vidalia), chopped (3 cups)

  2. 1/3 cup packed brown sugar

  3. 2 tablespoons canola oil

  4. 1/2 cup water

  5. 2 large eggs, beaten

  6. 1 cup milk

  7. 1 cup shredded Swiss cheese (4-ounces)

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon ground pepper

  10. 1 (2 crust) package ready-to-use refrigerated pie crust, room temperature

Instructions Jump to Ingredients ↑

  1. In large skillet, cook and stir onions, brown sugar and oil for 3 minutes. Add water; cook and stir until onions are tender and golden brown, about 5 minutes. Cool slightly. Meanwhile, in medium bowl, stir together eggs, milk, cheese, salt and pepper. Stir in onion mixture; set aside. Using a 3-inch round cookie cutter, cut pie crusts into rounds. Place in medium muffin cups, shaping to fit bottom and about 1/2-inch up the side of each cup. Spoon about 2 tablespoons onion mixture into each pie crust cup. Bake at 375°F (190°C) for 20 minutes or until knife inserted in center of tartlet comes out clean. Cool in muffin cups for 5 minutes; remove from pans. Serve warm or at room temperature.


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