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Monday, December 22, 2014

By Request- From Tria's Kitchen, French Onion Soup Tarts

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