Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter

  2. 1 sweet onion diced, about 3 cups

  3. 1 box (15-ounce) refrigerated pie crust (Take advantage of that dough boy. He works for you.)

  4. 3 large egg s

  5. 1/3 cups half-and-half

  6. 1 (1 1/3-ounce) envelope golden onion soup mix (Lipton)

  7. 1/2 cup shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 F.

  2. Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown. Set aside to cool.

  3. 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. (I have no such fancy biscuit cutter, and use a juice glass. I’m so creative)

  4. 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.

  5. In a small bowl, whisk together eggs, half-and-half, and golden onion soup mix. Set aside.

  6. Divide onions among 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.

  7. Try to avoid orgasmic noises when you eat them.


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