Recipe By Jaimie
Published Jun 19th
Caramelized Onion Tartlets
Prep 15m Cook 30m Additional 10m Ready In 55m
Servings 12 tartlets Calories 256.7

Sweet caramelized onion tarts, bite-sized with superior taste.

Recipe Ingredients

  • ½ stick butter
  • 1 large sweet onion (such as Vidalia®), chopped
  • ¼ cup red wine
  • ⅓ 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

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 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.
  3. 3 Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
  4. 4 Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
  5. 5 Spoon onion mixture evenly on top of the tart crusts.
  6. 6 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.

Nutrition Facts

  • Calories 256.7
  • Carbohydrate 18.6 g
  • Cholesterol 25.1 mg
  • Fat 18.7 g
  • Fiber 1.4 g
  • Protein 3 g
  • Saturated Fat 7.7 g
  • Sodium 231.2 mg
  • Sugar 2.7 g

Chef's Notes

This recipe makes 12 large tartlets using a standard muffin tin, or 24 small tartlets using a mini muffin tin.


  1. 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 - Read more ...
  2. 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 - Read more ...