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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 36 |
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oh, so good Ingredients:
4 tablespoons unsalted butter |
1 vidalia onion, medium, chopped |
1 1/2 teaspoons fines herbes or 1 1/2 teaspoons herbes de provence |
1 (15 ounce) box refrigerated pie crusts |
1/2 cup half-and-half |
1 large egg, lightly beaten |
0.5 (1 ounce) package onion soup mix |
1/2 cup parmesan cheese, shredded |
Directions:
1. Hear oven to 325. Coat 3 mini muffin pans with nonstick cooking spray.
2. Melt butter in a large nonstick skillet over medium heat. Add onions and cook for 17 to 18 minutes or until golden, stirring occasionally. Remove from heat and stir in dried herbs; allow to cool.
3. Meanwhile, unroll one sheet of pie dough and use a 2 1/2 inch round cutter to cut 12 to 13 rounds. Reserve scraps and repeat with remaining remaining sheet of dough. roll out scraps and continue cutting rounds, for a total of 36. Gently press each round into a minimuffin indentation and bake at 350 for 11 minutes.
4. While dough bakes, in a measuring cup, whisk together the half-and-half, egg and onion soup mix; set aside.
5. Place a heaping 1/2 tsp chopped onion in each pastry shell. Slowly pour egg mixture into shell, being careful not to overfill. Sprinkle each top with parmesan cheese.
6. Bake at 350 for 25-30 minutes or until golden brown.
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