Carmelized Onion Tartlets


    • 2 Cups Very Thinly Sliced Onion (~2 Onions)
    • 1-1/2 Tbs Unsalted Butter
    • 2 Tbs Water
    • 3/8 Tsp Salt
    • 1/8 Tsp Black Pepper
    • 1 9" Refrigerated Pie Shell (From 15-oz Pckg)
    • 3 Tbs Creme Fraiche at Room Temperature
    • 1-1/2 Tsp Finely Chopped Fresh Chives
    • Special Equipment:
    • 2-1/4" Round Cookie Cutter
    • Mini-Muffin Pan with 12 (1/8-Cup) Muffin Cups


    • Put oven rack in middle position and preheat oven to 375 degrees F.
    • Cook onion, butter, water, salt, and pepper, covered, in a 10" heavy skillet over moderately low heat (~10 minutes). Remove lid and cook, stirring frequently, until onion is deep golden brown and very tender (~25 minutes).
    • While onion cooks, roll out dough to slightly less than 1/8" thick. Cut out 12 rounds with cutter and lightly press each into a mini-muffin cup. Bake until pale golden (10-12 minutes). Remove the tartlet shells from muffin pan.
    • Stir together creme fraiche and chives and divide among shells, then top with carmelized onions.

Gourmet (October, 2004)