| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings, 3 tarts per person |
Ingredients
- Olive oil cooking spray
- 12 very thin slices white bread, crusts trimmed (recommended: Pepperidge Farm)
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 2 large onions, very thinly sliced
- 1 bay leaf, fresh or dried
- 2 teaspoons ground thyme or poultry seasoning
- Salt and black pepper
- 1 pound Swiss cheese, shredded
Instructions
- Heat oven to 350 degrees F.
- Spray both sides of bread and press bread into small 12 cup muffin tin. If you do not own a muffin tin, disposable tins are available on the baking aisle of market. Place bread in oven and toast until golden, 7 or 8 minutes. Remove and reserve.
- In a skillet, melt butter into oil. Add onions and bay leaf, season with thyme, salt and pepper. Cook onions until caramel colored, 15 to 18 minutes.
- Turn broiler on.
- Place spoonfuls of cooked onions in toasted bread cups. Discard bay leaf. Cover onions with cheese and set tarts under hot broiler to bubble and brown cheese. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 662 |
| Total Fat | 42 g |
| Saturated Fat | 25 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 36 g |
| Cholesterol | 120 mg |
| Sodium | 567 mg |
Reviews
I would definitely make these again. They were a huge hit as part of my annual Christmas bruch. I did find that you need more onions than 2, and less seasonings than 2 teaspoons of thyme. I actually made the onions by recipe and then carmelized another pan without seasonings and mixed the two together for a perfectly seasoned batch. I used Jarlsburg swiss and they were just delicious.
Anyone who’s had a real tarte a l’oignon would barf at the idea of using white bread instead of puff pastry or pate brisee for this. Rachael Ray is a non-cook.
I have already made these twice in 2 weeks for holiday parties. I was lucky to be able to get them to the parties without my family devouring them first. Everyone wants the recipe, so have the web address for them or have a lot of ink in your printer. I made them according to the recipe, once with the poultry seasoning, once with the thyme. Both were just delicious. I also made them smaller the second time, so there were a lot more of them to go around.
I think this appetizer would be taste better with a pastry crust as opposed to a bread crust and a stronger or better swiss cheese, but RR is a “home cook”. This is definatly not a gourmet appetizer.
This recipe has been sitting in my “to-try” file for over a year. I wish I’d tried it sooner. Yummy, yummy – I should have used more onions or perhaps larger ones than I did, but nevertheless, the flavor was there. I’ll be sure to make these again.
I brought this to a dinner last night and it was a hit, even with my gourmet-chef god mother! I used mini muffin trays and the two large onions filled all 24 molds. I also topped each one with a few very thin slivers of apple which everyone seemed to like. I’m thinking this would be even better with a little gruyere as well…
Very tasty
This recipe is not an original… You can look it up at AOL food, it is exactly the same one. I have found the same recipe in old cooking books. I don’t think Rachel is a good cook but she is very nice and has a great personality.
Wonderful recipe – very simple to prepare with elegant results. None of my guests had ever had anything like these before, which made them quite popular. I doubled the recipe with great success. I used a very good quality swiss cheese, as was suggested by other reviewers.
These were a huge hit at our last party. Just be sure to use a good quality cheese, and they will disappear quick!