Onion Tartlets

Directions

1. 1
   Heat oven to 350 degrees; generously coat 3 mini-muffin pans with nonstick cooking spray; set aside.
2. 2
   Melt butter in large nonstick skillet over medium heat.
3. 3
   Add onions and cook for 17-18 minutes or until golden, stirring occasionally; remove from the heat and stir in dried herbs, allow to cool.
4. 4
   Meanwhile, unroll one sheet of pie dough and use a 2 1/2-inch round cutter to cut 12-13 rounds.
5. 5
   Reserve scraps and repeat with remaining sheet of dough.
6. 6
   Roll out scraps and continue cutting rounds, for a total of 36.
7. 7
   Gently press each round into a mini-muffin indentation and bake at 350 degrees for 11 minutes.
8. 8
   While dough bakes, in a measuring cup, whisk together the half-and-half, egg and onion soup mix; set aside.
9. 9
   Place a heaping 1/2 teaspoon chopped onion in each pastry shell.
10. 10
    Slowly pour egg mixture into shell, being careful not to overfill.
11. 11
    Sprinkle each top with a scant 1/2 t Parmesan cheese.
12. 12
    Bake at 350 degrees for about 25-30 minutes, or until golden brown.
13. 13
    Serve warm.