Caramelized Onion Tartlets: Difference between revisions
From McGough's Recipes
(Created page with "Onion mixture * 2 Tablespoons butter * 2 large sweet onions, chopped * 1/4 cup sugar * 3/4 cup hot water * 1 Tablespoon beef bouillon granules * 1 cup (4 ounces) shredded swi...") |
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* 2 Tablespoons butter | * 2 Tablespoons butter | ||
* 2 large sweet onions, chopped | * 2 large sweet onions, chopped | ||
* | * ¼ cup sugar | ||
* | * ¾ cup hot water | ||
* 1 Tablespoon beef bouillon granules | * 1 Tablespoon beef bouillon granules | ||
* 1 cup (4 ounces) shredded swiss cheese | * 1 cup (4 ounces) shredded swiss cheese | ||
| Line 10: | Line 10: | ||
Tart shell | Tart shell | ||
* | * ½ cup butter | ||
* 8 sheets phyllo dough (14 inches x 9 inches | *8 sheets phyllo dough (14 inches x 9 inches) | ||
* or 15 to 24 pre-prepared phyllo cups | * or 15 to 24 pre-prepared phyllo cups | ||
Onion Mixture | Onion Mixture | ||
In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook for 15-20 minutes or until the onions are golden brown, stirring frequently. | # In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook for 15-20 minutes or until the onions are golden brown, stirring frequently. | ||
# Stir in water and bouillon. Bring to a boil Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese. | |||
Stir in water and bouillon. Bring to a boil Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese. | |||
Tart Shell | Tart Shell | ||
Melt remaining | # Melt remaining ½ cup butter. Place one sheet o phyllo dough on a work surface; brush with butter )brush to distribute evenly) Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares. | ||
# Press one square into a greased miniature muffin cup. Top with another square of phyllo, lacing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. | |||
Press one square into a greased miniature muffin cup. Top with another square of phyllo, lacing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. | # Or - fill pre-prepared cups. | ||
# Bake at 375° for 10-15 minutes or until golden brown. Serve warm. | |||
Or - fill pre-prepared cups. | |||
Bake at | |||
Yield: 2 dozen. | Yield: 2 dozen. | ||
Latest revision as of 15:06, 15 May 2022
Onion mixture
- 2 Tablespoons butter
- 2 large sweet onions, chopped
- ¼ cup sugar
- ¾ cup hot water
- 1 Tablespoon beef bouillon granules
- 1 cup (4 ounces) shredded swiss cheese
Tart shell
- ½ cup butter
- 8 sheets phyllo dough (14 inches x 9 inches)
- or 15 to 24 pre-prepared phyllo cups
Onion Mixture
- In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook for 15-20 minutes or until the onions are golden brown, stirring frequently.
- Stir in water and bouillon. Bring to a boil Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese.
Tart Shell
- Melt remaining ½ cup butter. Place one sheet o phyllo dough on a work surface; brush with butter )brush to distribute evenly) Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares.
- Press one square into a greased miniature muffin cup. Top with another square of phyllo, lacing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture.
- Or - fill pre-prepared cups.
- Bake at 375° for 10-15 minutes or until golden brown. Serve warm.
Yield: 2 dozen.
