1 1/2 cups cracker crumbs
1/3 cup unsalted butter
2 cups sweet onion
3/4 cup milk
2 each egg
3/4 teaspoon salt
3/4 cup cheddar cheese
1 teaspoon sweet paprika
1 teaspoon flat leaf parsley
Servings: 24
1. Combine crumbs and two-thirds of the butter in a bowl, mix well. Press crumb mixture on the bottom and up the sides of mini muffin tins.
2. Heat the remaining butter in a skillet, over a medium flame. Add onions and saute for 10-12 minutes, until tender and just beginning to caramelize. Divide onions among muffin cups.
3. Combine milk, eggs, and salt in a bowl, mix well. Pour over onions into muffin cups. Divide grated cheese between muffin cups. Sprinkle with paprika.
4. Bake at 350 degrees, until a skewer inserted in center comes out clean remove from oven. Gently remove from muffin tin. Garnish with minced parsley. Serve hot, warm, or at room temperature.
Servings: 24
1/3 cup unsalted butter
2 cups sweet onion
3/4 cup milk
2 each egg
3/4 teaspoon salt
3/4 cup cheddar cheese
1 teaspoon sweet paprika
1 teaspoon flat leaf parsley
Servings: 24
1. Combine crumbs and two-thirds of the butter in a bowl, mix well. Press crumb mixture on the bottom and up the sides of mini muffin tins.
2. Heat the remaining butter in a skillet, over a medium flame. Add onions and saute for 10-12 minutes, until tender and just beginning to caramelize. Divide onions among muffin cups.
3. Combine milk, eggs, and salt in a bowl, mix well. Pour over onions into muffin cups. Divide grated cheese between muffin cups. Sprinkle with paprika.
4. Bake at 350 degrees, until a skewer inserted in center comes out clean remove from oven. Gently remove from muffin tin. Garnish with minced parsley. Serve hot, warm, or at room temperature.
Servings: 24
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