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Sweet Onion Tarts

Ingredients

  • 1 stick unsalted butter
  • 2 large Vidalia or other onions, halved and thinly sliced
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1 1/2 tsp sugar
  • 2/3 cup milk

Recipe

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.

Adapted from myrecipes.com