Caramelized Onion Tartlets

• 4 Tablespoons Butter
• 1 whole Vidalia Or Other Sweet Onion, Diced About 3 Cups
• 1 box (15 Oz. Box) Refrigerated Pie Crust
• 3 whole Eggs
• 1-13 cup Half-and-half
• 1 envelope (1.3 Oz. Envelope) Onion Soup Mix
• 1 Tablespoon Herbes De Provence
• 1/2 cups Monterey Jack Cheese, Shredded

1. Preheat oven to 325 degrees.
2. Melt butter in a large skillet oven medium heat.
3. Add onions and cook until caramelized.
4. Set aside to cool.
5. Unroll pie crust one at a time.
6. Use a 2 1/2 inch round cutter and cut as many rounds as you can, generally about 14 to 16, reserving scraps and cutting as many rounds as possible.
7. Fit dough rounds into mini muffin cups and bake for about 10 to 12 minutes.
8. Remove and set aside.
9. In a small bowl, whisk eggs, half-and-half, onion soup mix, and herbes de provence (or any other herb mixture).
10. Divide caramelized onions among tartlet shells, about 1/2 teaspoon each.
11. Top each with about 1/2 teaspoon of cheese.
12. Stir egg mixture and fill tartlets with about 1 tablespoon of egg.
13. Bake for 45 to 50 minutes.
14. These can easily be frozen and are great for making ahead.

butter, onion, pie crust, eggs, onion, cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/caramelized-onion-tartlets/ (may not work)