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Prep Time: 30 Minutes Cook Time: 41 Minutes |
Ready In: 71 Minutes Servings: 36 |
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These make yummy appetizers for any occasion. Ingredients:
4 tablespoons unsalted butter |
1 medium vidalia onion, chopped (about 2 1/2 cups) |
1 1/2 teaspoons dried fine herbs 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) packet onion soup mix |
1/2 cup parmesan cheese, shredded |
Directions:
1. Heat oven to 350 degrees; generously coat 3 mini-muffin pans with nonstick cooking spray; set aside.
2. Melt butter in large nonstick skillet over medium heat.
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. Meanwhile, unroll one sheet of pie dough and use a 2 1/2-inch round cutter to cut 12-13 rounds.
5. Reserve scraps and repeat with remaining sheet of dough.
6. Roll out scraps and continue cutting rounds, for a total of 36.
7. Gently press each round into a mini-muffin indentation and bake at 350 degrees for 11 minutes.
8. While dough bakes, in a measuring cup, whisk together the half-and-half, egg and onion soup mix; set aside.
9. Place a heaping 1/2 teaspoon chopped onion in each pastry shell.
10. Slowly pour egg mixture into shell, being careful not to overfill.
11. Sprinkle each top with a scant 1/2 t Parmesan cheese.
12. Bake at 350 degrees for about 25-30 minutes, or until golden brown.
13. Serve warm.
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