Onion Cups Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 very thin slices white bread (such as Pepperidge Farm), crusts trimmed
2 tablespoons butter
1 tablespoon extra virgin olive oil
1 large onion, very thinly sliced
1 bay leaf, fresh or dried
1 teaspoon ground thyme or poultry seasoning
salt and freshly ground pepper, to taste
½ pound Swiss cheese, shredded
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Directions: |
Directions:Preheat the oven to 325º.
Spray both sides of bread slices with cooking spray and press into a 6-cup muffin tin.
(if you want to make bite size, cut each bread slice into 2 triangles and wrap each into 12-cup mini muffin tin.) Place bread in oven and toast until golden, 7 to 8 minutes. Remove and reserve.
Heat a medium skillet over medium to medium-high heat. Melt butter into oil. Add onions and bay leaf. Season with thyme, salt, and pepper. Cook onions until caramel -colored, 15 to 18 minutes. Discard bay leaf.
Turn broiler on.
Place spoonfuls of cooked onions in toasted bread cups. Cover onions with cheese and set tarts under hot broiler to bubble and brown the cheese. |
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Personal
Notes: |
Personal
Notes: This recipe came from Rachel Ray's " Cooking Round the Clock" cookbook. I made it once when the Sullivans came to dinner and it was an instant hit, especially with James. He even referenced it in a poem he wrote in school in the sixth grade, listing all the things that made him who he is. " I am my Grandma's onions cups".
The boys in particular like this one. Caleb is a big fan. I usually reserve special occasions like holidays to make it. That makes it more special.
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