Bite-Sized Caramelized Onion Tartlets
2 medium white onions, thinly sliced
1 1/2 tablespoons unsalted butter (can substitute olive oil)
2 tablespoons water
salt/pepper to taste
1 (9-inch) frozen pie shell (from a 15-oz package), thawed
3 tablespoons creme fraiche
2 teaspoons fresh chives, minced with scissors
Preheat oven to 375°F.
In a large skillet, cook onion, butter, water, salt and pepper, uncovered over moderately low heat, about 35-45 minutes. Toss occasionaly until the onion is deep golden brown, very tender and well caramelized.
While onion cooks, roll out dough to slightly less than 1/8 inch thick. Cut out 12 rounds with circle cutter. Gently press each into a mini-muffin cup. Bake until pale golden, 10 to 12 minutes. Remove tartlet shells from muffin pan.
Combine creme fraiche and 1 1/2 tsp of the chives. Immediately before serving, dollop creme fraiche evenly into shells, then top with caramelized onions. Transfer to a serving platter, sprinkle with remaining chives and serve.
Note: I made these for Thanksgiving and they were a hit. The onions require time but don't require you to pay too much attention to them once cooking. You'll need a mini-muffin tin rather than the standard size. You'll also need a 2 1/4-inch round cookie cutter (although this size could vary somewhat). Very tasty, easy to make and eat!
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