300x600
french onion tartlets
Ingredients
·
4 tablespoons
butter
·
2 medium
yellow onions, finely chopped
·
Salt and pepper, to taste
·
1/4 teaspoon fresh
thyme leaves
·
1 tablespoon dry
white wine
·
4 ounces
cream cheese, room temperature
·
1 egg,
lightly beaten
·
2 tablespoons
chopped fresh parsley
Instructions
1.
Heat oven to 350°F. In medium skillet over medium heat, melt butter.
Add chopped onions and reduce heat to medium-low. Cook onions, stirring
occasionally, 10 minutes until softened. Add salt and pepper to taste. Continue
to cook onions 10 minutes, stirring occasionally, then add fresh thyme leaves.
Cook yet another 10 to 15 minutes, stirring occasionally, until onions are deep
golden brown and very caramelized. Add white wine and continue to cook 3
minutes more. Remove from heat. Stir in cream cheese, egg and parsley until
well combined.
2.
Place fillo shells on rimmed baking
sheet. Fill each shell with a scant tablespoon onion mixture. Bake 10 to 15
minutes until shells are lightly golden and filling is lightly browned on top.
Serve warm.
Notes
Find the mini fillo shells in the freezer
section at your grocery store.
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