Caramelized Onion Tartlets

30 Jun


Okay, you’ve make pie crust. And maybe even pie. Reward yourself, eat some of aforementioned pie and feel smug. Whipped cream always helps me feel smug.


Caramelized onion tartlets, that’s what.

These things always impress the hell outa everyone. And they’re like, insulting cheap to make. For serious. This recipe makes A LOT of them, so if you’re not entertaining guests in the near future, you might want to invite some people over. Or make a half recipe. But come on, people always come over for “I made too much of something delicious. Help me or I’ll eat them all” parties.

Caramelized Onion Tartlets

  • One recipe worth of pie crust rolled out and put into muffin tins or maybe even mini-muffin tins you posh hipster you.
  • 3 cups chopped sweet onions (I’d go with Vidalia 1 gigantic or 2 less colossal ones)
  • 1/3 c packed dark brown sugar
  • 2 Tablespoons canola oil
  • 1/2 c water
  • 2 large eggs, beaten
  • 1 c some sort of milk
  • 1 c your favorite shredded cheese (swiss, gruyere, parm, sharp cheddar, something with some tang to it)
  • salt
  • pepper

Preheat oven to 3750

In a large skillet on medium-high, dump the onions, brown sugar, and oil. Cook for 6 minutes, things should start getting crispy. Add water and stir , getting all the yummy crispy bits off the pan, until onions are tender (5ish minutes). You can also deglaze (aka liberate the yummy crispy bits) with wine, beer, some posh tasting vinegar etc. Let the onions chill for a minute.

Meanwhile, or right after (if you’re only one person and lack proper life editing software), stir beaten eggs, milk, cheese, salt, and pepper. Dump in onion mix.

Ideally you’ve already made pie crust and cut it into squares (how mod) or circles (a bit “prettier”) so once that’s all done, spoon about 2 Tablespoons into each pie cup.

Bake at 3750 for 20 minutes or until you’ve poked it enough to get that it’s solid in the middle. Makes 30-32 tartlets.


One Response to “Caramelized Onion Tartlets”


  1. Pizza Day, Part Three: Getting Saucy, and other pursuits « The Clean Platter - July 30, 2011

    […] P.S.  Everyone should check out my friend Heather’s blog over at the Minimum-Wage Hedonist; we’ll probably be cross-linking in the coming weeks and months, because her food ethos is pretty similar to mine (for God’s sake, it’s in her title), and she is, barre none, the cleverest and best baker I know. […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: