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Vidalia Onion Tarts

Yield 48 Servings
Sweet Vidalia onions are the feature ingredient in these savory appetizer tarts. Caramelizing the onions makes them even more tender and sweet and perfect for topping the homemade tart crusts. 

Ingredients

  • 1 stick (1/4 lb.) unsalted butter
  • 2 large Vidalia or regular
  • onions, halved and thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons sugar
  • 2/3 cup milk

Nutrition Information

  • calories 261
  • fat 13 g
  • satfat 8 g
  • protein 4 g
  • carbohydrate 33 g
  • fiber 2 g
  • cholesterol 34 mg
  • sodium 449 mg

How to Make It

  1. Melt 2 Tbsp. butter in a large, heavy skillet over low heat. Add onions, 1/2 tsp. salt and thyme; cook until tender and lightly browned, 30 minutes. Set aside to cool.

  2. Place one rack in upper third of oven and another in lower third; preheat oven to 400°F. Coat 2 baking sheets with cooking spray.

  3. Mix flour, baking powder, sugar and remaining 1/2 tsp. salt in a bowl. Cut remaining 6 Tbsp. butter into small chunks and add to flour mixture. Cut in butter using your fingers, 2 knives or a pastry blender until mixture resembles coarse meal. Stir in milk with a fork just until flour is evenly moistened.

  4. Turn out dough onto a floured surface and pull together into one piece with floured hands. Divide dough into 48 mounds (about 1/2 Tbsp. each); roll each into a ball and place on baking sheets. With a teaspoon measuring spoon, press an indentation into center of each ball. Spoon onion mixture into indentations.

  5. Bake, rotating pans halfway through, until golden, 12 to 15 minutes. Serve warm.