good recipe, but not tarts, more of an onion biscuit. liked the carmelized onions, liked the biscuits, just not together for and appetizer...a little too much dough.
Vidalia Onion Tarts
More From Allyou
Amount per serving
- Calories: 261
- Fat: 13g
- Saturated fat: 8g
- Protein: 4g
- Carbohydrate: 33g
- Fiber: 2g
- Cholesterol: 34mg
- Sodium: 449mg
- 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
- 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.
- 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.
- 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.
- 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.
- Bake, rotating pans halfway through, until golden, 12 to 15 minutes. Serve warm.
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