Caramelized Onion Tartlets

Caramelized Onion Tartlets

1 15-ounce) package  refrigerated pie crusts
2 tablespoons  butter or margarine
3/4 cup red onion coarsely chopped
2 eggs
1/2 cup  sour cream
1/4 teaspoon salt
1/8 teaspoon red pepper sauce
3/4 cup  finely shredded Cheddar cheese (3-ounces)
Additional chopped red onion,if desired

Let refrigerated pie crusts come to room temperature; cut with 3-inch round biscuit cutter or glass. Press crust circle in each of 24 small muffin cups, 1 3/4 × 1 inch.

Melt butter in 10-inch skillet over medium-high heat. Cook 3/4 cup onion in butter 5 minutes, stirring occasionally; reduce heat to medium. Cook about 15 minutes longer, stirring occasionally, until onion is softened and golden brown; remove from heat.

Heat oven to 400º. Beat eggs in large bowl. Stir in sour cream, salt and pepper sauce. Stir in onion. Stir in 1/4 cup of the cheese. Spoon onion mixture into crusts. Sprinkle with remaining cheese.

Bake 10 to 15 minutes until golden brown and set in center. Serve warm or at room temperature. Garnish with additional onion.

Serving Size: 24

HOLIDAY HINTS:
For a sit-down, eat-with-a-fork appetizer, double the filling ingredients (except use 3 eggs) and bake in one pie crust placed in an 11 × 1-inch tart pan or 9-inch pie plate. Bake about 30 minutes or until set; let stand 20 minutes before cutting into wedges
       
Variation:
Vary the cheese in these appetizers, and you'll have a whole new appetizer! Pesto-garlic cheese, Monterey  Jack cheese with jalapeño peppers or bacon cheese add their own special flavors. If you are short of time, check out the preshredded cheeses in your supermarket—you may be surprised at your options.

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