Sweet Onion Tartlets

Ingredients:

• 4 tablespoons butter
• 1 Vidalia or other sweet onion, diced, about 3 cups
• 1 package (425 g) refrigerated pie crust (preferably Pillsbury)
• 1 large egg
• 1/3 cup cream 10%
• Half a packet (30g) of onion soup mix (preferably Lipton)
• 1 teaspoon of herbal mixture
• 0.5 cup grated Monterey Jack cheese

Preparation:

1. Preheat oven to 160°C.
2. In a large skillet, melt the butter over medium heat. Add the onion and fry until golden brown. Set the onion aside to cool.
3. Unroll the pie dough one sheet at a time. Using a 6 cm (2.5 in) round cutter, cut out as many circles as possible (approximately 14-16), setting aside the scraps. Cut circles from the second sheet of dough in the same way. Gather the scraps, roll out, and cut out as many circles as needed to make a total of 24.
4. Place the dough circles into the cavities of a mini muffin tin. Place in the oven and bake for 10-12 minutes. Remove the tartlets from the oven and set aside.
5. In a small bowl, combine the egg, cream, onion soup mix, and herbs. Set aside. Divide the fried onions among the tartlets, using about 0.5 teaspoon per serving.
6. Stir the egg mixture and fill the tartlets to cover the onions. Sprinkle each serving with 0.5 teaspoon of grated cheese. Bake for 45-50 minutes.