Mini French Onion Soup Tarts
4 large onions
1 stick butter
1 cube vegetable bouillion
1 cup (and a little more) water
2 cups shredded mozzarella
1 cup shredded swiss
1 package puff pastry cups
1. Slice the onions into long, thin slices.
2. Melt butter in the bottom of a large stock pot. Slowly caramelize the onions in the butter, stirring nearly constantly towards the end, until they are a nice deep brown. They will reduce in size a bunch. This will take a long time, possibly 30 minutes or more.
3. Once the onions are fully caramelized, deglaze the pan with a bit of hot water.
4. Place onions in a bag and let chill overnight.
5. The next day, reheat onions in broth (bouillion + water) and simmer.
6. Fill each puff pastry cup with onions
7. Sprinkle mozzarella on top of the onions.
8. Bake at 400 degrees until cheese is melted and brown
