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Yield: Makes 30 to 32 tartlets.


    • 1 to 2 large sweet onions (such as Vidalia), chopped (3 cups)
    • 1/3 cup packed brown sugar
    • 2 tablespoons canola oil
    • 1/2 cup water
    • 2 eggs, beaten
    • 1 cup milk *
    • 1 cup shredded Swiss cheese (4 oz)
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground pepper
    • 1 package (2 crust) ready-to-use refrigerated pie crust, room temperature 

Cooking Directions

In large skillet, cook and stir onions, brown sugar and oil for 3 minutes.
Add water; cook and stir until onions are tender and golden brown, about 5 minutes.
Cool slightly.

Meanwhile, in medium bowl, stir together eggs, milk, cheese, salt and pepper. Stir in onion mixture; set aside.

Using a 3-inch round cookie cutter, cut pie crusts into rounds. Place in medium muffin cups, shaping to fit bottom and about 1/2 inch up the side of each cup.

Spoon about 2 tablespoons onion mixture into each pie crust cup.

Bake at 375 degrees F for 20 minutes or until knife inserted in center of tartlet comes out clean.

Cool in muffin cups for 5 minutes; remove from pans.

Serve warm or at room temperature. 

* For extra richness, substitute heavy (whipping) cream.

Tailgate Tip: Bake and refrigerate these tarts up to 1 day ahead. Reheat them on a grill at the tailgate party.

Serving Suggestions

These sweet and savory onion tartlets will round out your tailgate menu.

    Nutrition Facts
    Calories 103 calories; Protein 2 grams; Fat 6 grams; Sodium 89 milligrams; Cholesterol 20 milligrams; Saturated Fat 2 grams; Carbohydrates 10 grams; Fiber 0 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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