Caramelized Onion Tarts
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Caramelized Onion Tarts
Caramelized Onion Tarts
2 tbsp. butter
2 Large onions, quartered and sliced 1/4-inch thick
3/4 cup New Belgium Fat Tire Amber Ale
1 (15- oz.) box refrigerated pie crust dough
1 cups shredded Gruyere or Jarlsberg cheese, divided
1 cups half & half
3 eggs
3/4 tsp. garlic salt
3/4 tsp. herbes de Provence
1/4 cup panko breadcrumbs

Gruyère is the best choice for lots of flavor, but Jarlsberg makes a tasty milder option.

Prep: 20 minutes, Cook: 1 hour, Serves: 8

1. Melt butter over medium-low heat in a very large skillet. Add onions and cook for 30 minutes or until very soft, stirring frequently. Add beer and increase heat; cook for 10 minutes or until excess liquid has completely cooked off.

2. Preheat oven to 400°F. Divide pie dough into 4 equal pieces and press each onto the bottom and sides of four, 4-inch springform pans. Place equal amounts of onion and 1/3 cup cheese in each.

3. Beat half & half, eggs and seasonings in a medium bowl and pour over onion mixture. Sprinkle with breadcrumbs and remaining cheese. Bake for 20 minutes or until tops are golden brown and center is set when pans are gently tapped. Let cool slightly, then remove sides from pans and cut each tart into 6 wedges. 

Nutritional Information:
442 calories, 12 g protein, 30 g total fat (15 g sat.), 31 g carbohydrate, 1 g fiber, 4 g sugar, 122 mg cholesterol, 655 mg sodium, 12 points