One Bite French Onion Tartlets – made with wonton wrappers for the crust, tender carmalized onions (see my trick to carmalizing onion quickly). Topped with melty Gruyere cheese and a hint of Thyme. They look elegant enough for the Holidays but are suprisingly simple to make.
These easy to make and serve appetizers are perfect for Holidays, Game Day and just about every day. They can be served hot or at room temperature. They taste like French Onion Soup in a hand held version!
Why you’ll love these French Onion Tartlets –
- Easy to make – Wonton wrappers do all the work for you.
- Big Flavor – Sweet carmalized onions, melty Gruyere cheese and a hint of Thyme.
- Perfect party appetizer – easy to transport and can be served warm or room temperature.
- Make ahead friendly – carmalize the onions in advance and assemble later.
Ingredients –
- Wonton wrappers – you will find these in the refrigerator section.
- Yellow Onions – yellow onion make the best french
- Worcestershire Sauce – just a bit adds a big flavor.
- Butter and Olive Oil – Olive oil keeps the butter from burning. The perfect combination to caramelize onions.
- Salt
- Thyme
- White Wine (or chicken stock)
- Grated Gruyere (or Swiss in a pinch)
- Pinch of Baking Soda – (my trick to fast carmalizing onions!)
How to caramalize onions quickly –
- The tric is to add a pinch (1/8 th of a teaspoon) baking soda to the onions. This changes the PH level and allows the onions to brown within 15 minutes opposed to 45 minutes. NOTE: the baking soda makes the onions very tender and jammy. If you prefer a more stringy onion then cook without the baking soda. I find, for this recipe, this method is perfect!
How to make French Onion Tartlets –
Prep the onions – Peel and cut the onions in half. Slice thinly.
Heat the pan – Heat a large sturdy skillet (like cast iron) over medium high heat. Add one tablespoon each of butter and olive oil. Add the baking soda if using the quick cook method.
Cook the onions – add the onions to the hot skillet. Saute until softened. Reduce the heat to medium-low and continue to cook, stirring occasionally until brown and tender. Add the Thyme and cook an additional minute. Deglaze with 2 tablespoons white wine (or chicken stock). Add the Worcestershire sauce. Scrape the bottom of the pan to grab all the fond and bits. Cool the onions.
Spray a Mini Cupcake Pan with non stick spray. Press one wonton into each mini muffin cup.
Sprinkle about 1 tablespoon grated cheese into each wonton. This will help keep the bottom of the wonton from getting too soft from the onions.
Top with 1 tablespoon carmalized onion and remaining cheese.
Bake at 350 degrees for 10-12 minutes or until cheese is bubbly and wonton wrappers are lightly brown.
Let cool for 5 minutes and remove the the muffin tin. NOTE: Leaving the tarts in the pan for too long will allow them to steam and will soften the wonton wrapper.
Frequently asked questions –
- Do I need to pre-bake the wontons – no, in fact they will overcook if par baked.
- Can I make these ahead of time – yes. Carmalize the onions 2-3 days in advance and assemble when ready to serve.
- Why are the bottoms of the wonton too soft – remove the tartlets from the pan after 5 minutes. Otherwise they will steam as they cool and make the wontons mushy.
- How do I store and reheat – store in an airtight container for up to 3 days. Reheat using an Air Fryer for best results. Heat on hight for 5 minutes.
More easy appetizers using Wonton wrappers –
- Baked Chicken Wontons – a mixture of ground chicken, veggies and spices.
- Air Fryer Cream Cheese Stuffed Wontons – simple recipe with just 3 ingredients.
- Mini Quiche – our most popular Wonton recipe for good reason.
- Jalapeno Popper in Wonton – Cream cheese, bacon, jalapeno and cheddar.
- Chinese Chicken Salad with crispy fried Wontons – Cabbage, peppers, mandarin oranges and crispy fried wonton strips.
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French Onion Tartlets
Equipment
Ingredients
- 12 each wonton wrappers
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/8 teaspoon baking soda
- 2 large yellow onions
- 2 tablespoons white wine or chicken stock
- 2 teaspoons worcestershire sauce
- 1/2 teaspoon dried Thyme or 1 tablespoon fresh
- 1 cup grated gruyere cheese
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Peel and cut the onions in half. Slice thinly.
- Heat a large sturdy skillet (like cast iron) over medium high heat. Add one tablespoon each of butter and olive oil. Add the baking soda if using the quick cook method.
- Add the onions to the hot skillet. Saute until softened. Reduce the heat to medium-low and continue to cook, stirring occasionally until brown and tender. Add the Thyme and cook an additional minute.
- Deglaze with 2 tablespoons white wine (or chicken stock). Add the Worcestershire sauce. Scrape the bottom of the pan to grab all the fond and bits. Cool the onions.
- Spray a Mini Cupcake Pan with non stick spray. Press one wonton into each mini muffin cup.Sprinkle about 1 tablespoon grated cheese into each wonton. This will help keep the bottom of the wonton from getting too soft from the onions.Top with 1 tablespoon carmalized onion and remaining cheese.
- Bake at 350 degrees for 10-12 minutes or until cheese is bubbly and wonton wrappers are lightly brown.Let cool for 5 minutes and remove the the muffin tin. NOTE: Leaving the tarts in the pan for too long will allow them to steam and will soften the wonton wrapper.
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