Appetizer #10 - Onion Tartlets

The Year of Appetizers

Appetizer #10 - Onion Tartlets

    Betty Crocker's New Choices Cookbook published in 1993 is the first cookbook I bought myself. I believe I bought the book in a Waldenbooks store at White Flint Mall (closed) in Maryland. This recipe is based on the Creamy Onion Tartlets in this book. The original recipe calls for turkey bacon; I used pork bacon and added a dab of cream cheese in the bottom of some of the tartlets (to see how I liked that). So, the biggest issue I had is that the recipe calls for 8 cups chopped onions (about 4lbs). I had four large onions and actually weighed them. None even weighed a pound, so I figured I was good. When chopped there was a huge mound of onion, but I figured "That's okay. I don't have 4lbs of onion." But, the onion did not cook down into a marmalade consistency as the recipe says it will.  I'll give you the recipe and note modifications in Italics. Even though they didn't turn out how they were supposed to, they still tasted fine. I served them with Appetizer #9 - Lemonchick's Sun-Dried Tomato & Cheese Tartlets this weekend.

Ingredients:

1 15-piece package of Athena phyllo shells

8 cups chopped onions (about 4lbs) *Note - This was way too much onion; I had a lot leftover and want to figure out what to do with it.

1 cup beef broth

1/4 tsp pepper

1/4 diced, cooked bacon (Orginally 2 slices turkey bacon, cooked and chopped)

6 tbsps grated Parmesan cheese

Softened Cream Cheese (Optional)

Directions:

Cook onion, broth, pepper and bacon in a large skillet over medium heat for 20 minutes, stirring occasionally. Reduce heat to medium low and cook uncovered for 50 minutes, stirring occasionally. *Note: The original recipe says cook until all liquid is absorbed and the onions are the consistency of marmalade. This did not happen for me. Heat oven to 400 degrees. Place phyllo shells on a cookie sheet. Spoon onion mixture into shells and sprinkle Parmesan cheese over each tartlet.  If desired, add a dab of softened cream cheese into the bottom of the phyllo shells, before adding the onion mixture. Bake for 6 to 8 minutes or until cheese is light brown. You may need to cook a couple minutes longer to ensure that phyllo is crisped.

Appetizer #10 - Onion Tartlets with Appetizer #9 - Lemonchick's Sun-Dried Tomato & Cheese Tartlets