This lumpia sauce is the ideal dipping sauce.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 tartlets |
Ingredients
- ½ stick butter
- 1 large sweet onion (such as Vidalia®), chopped
- ¼ cup red wine
- ⅛ cup white sugar
- ½ cup heavy cream
- ¼ cup shredded mozzarella cheese
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- 1 (15 ounce) package ready-to-use refrigerated pie crusts
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes.
- Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
- Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
- Spoon onion mixture evenly on top of the tart crusts.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.
- This recipe makes 12 large tartlets using a standard muffin tin, or 24 small tartlets using a mini muffin tin.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 231 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
We absolutely enjoyed these tarts! They are actually on the sweet side! Instead of packaged pie crusts I used my own basic pie crust recipe. What worked really well is I have an old muffin pan that is not super deep. Perfect size for these little tarts. They were so simple to make. The onion cooked up quickly. I used half the butter as another reviewer said 1/2 cup was too much. So 1/4 cup butter was perfect. I refrigerated the filling overnight and when I went to assemble them, I took the filling out while I rolled dough and placed them in the muffin tin. (I used a scalloped cutter for the crusts. It added a nice edge to the crusts). Also I have a little cookie scoop I used to place the filling in the crusts. I ended up baking them longer than recommended as the filling wasn’t quite done. I took them out once the filling was bubbly. We had these with wine for a get together with friends and they enjoyed them. I will definitely be making these again.
6.14.20 Admittedly, this was a Sunday lunch indulgence. I followed this recipe to the letter with the exception of substituting Gruyere (would use again) for the mozzarella (none on hand). The only negative I have is that I think there’s waaaay too much butter in this recipe. After I filled the tartlets, butter was pooling on the top of the onions. When I took them out of the muffin tin, my fingers were coated with butter, and the bottoms of the muffin cups had a layer of butter sitting in them. Next time, I definitely will start with half the amount in the recipe, and if needed, add a bit more. On the positive, they taste absolutely divine, seriously, they’re that good. Also, very, very rich. I’ve had this recipe on my radar for quite some time, and I’m glad I finally made it. Jaime, thanks for sharing your recipe.