I came upon this recipe while doing a google search and thought it would be fun to try, since one of my boys loves onions. I liked the idea of cutting out the pastry and putting them inside paper cups, and thought that sweet onions with swiss cheese sounded nice.
As I start making this I noticed a few things that seemed wrong; I noticed that they didn't prebake the pastry, or coat it with some egg which I normally do. I couldn't see not doing this so I prebaked.
Then the onions; I couldn't understand why they weren't caramelized. It seems that in this recipe they were supposed to be like this? I followed the instructions since I wasn't sure if that was deliberate. There was a lot of liquid, but it did set when they were baked. Overall, I thought they could have been much better because they were a bit pungent.
I would like to try this again. Did I misinterpret something? What about the added water? What would you have done differently? Thanks for suggestions!
Monica's Onion Tarlets
1 to 2 large sweet onions such as Vidalia, chopped
1/3 cup packed brown sugar
2 tablespoons canola oil
1/2 cup water
2 large eggs beaten
1 cup milk
1 cup shredded Swiss cheese
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 package (2 crust) ready to use, refrigerated pie crust
In a large skillet, cook and stir onions, brown sugar and oil for 3 minutes. Add water; cook and stir until onions are tender and golden brown, about 5 minutes. Cool slightly. Meanwhile in medium bowl, stir together eggs, milk, cheese, salt, and pepper.
Using a 3-inch round cookie cutter, cut pie crusts into rounds. Place in medium muffin cups, shaping to fit bottom and about 1 1/2 inch up the sides of each cup. Spoon about 2 tablespoons of the onion mixture into each pie crust. Bake at 375 for 20 minutes or until knife inserted in center of tartlet comes out clean. Cool in muffin cups for 5 minutes; remove from pans. Serve warm or at room temperature. Makes 20 to 32 tartlets.