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Extract from The Muffin Tin Cookbook • By Brette Sember and Melinda Boyd • Published by F+W Media

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00

The Muffin Tin Cookbook
Makes 6 Regular

I’ve fallen hard for this dish and may never go back to the traditional soup. Each pie is packed with creamy, golden caramelized onions that are delicious and sweet.

Calories 224 calories
Fat 13.8 grams
Protein 3.6 grams
Sodium 530 mg
Carbohydrates 22.1 grams
Sugars 2 grams
Fibre 0.7 gram

Posted by FW Media Published See FW Media's 77 projects » © 2019 Brette Sember / F+W Media · Reproduced with permission.
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  • Step 1

    Preheat oven to 350°F, and prepare 6 regular muffin cups.

  • Step 2

    Prepare the pie crust.

  • Step 3

    Place a large skillet over medium heat, and add onions, olive oil, and butter.

  • Step 4

    Cook, stirring occasionally for about ½ an hour until onions are caramelized.

  • Step 5

    Add salt and sugar and reduce heat to medium-low and continue cooking and stirring about ½ an hour, until the onions are a deep golden colour.

  • Step 6

    Stir in flour and cook about 1 minute.

  • Step 7

    Stir in sherry and cook until it evaporates, about 1 minute.

  • Step 8

    Stir in beef broth and add pepper, cooking until mixture becomes very thick, about 4−5 minutes.

  • Step 9

    Stir in cheese until it is combined and melted.

  • Step 10

    Fill cups with onion mixture, topping with reserved cheese.

  • Step 11

    Bake 25 minutes until pie crust is golden.

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