Stop the presses. These French Onion Tartlets are theee appetizer for any of your party needs. Whether it’s for holiday gatherings or dinner parties or extravagant soirees or even weddings, these poppable savory bites are perfect for all occasions.
You guys — are we cool to talk about Thanksgiving yet? I mean, it is literally the biggest social eating occasion of the year, and I know we all love to hang out and eat. It’s our thing. Ergo, Thanksgiving is totally our thing, so it’s totally OK to talk about it already (it’s November and there are Christmas trees in all the stores already, for Pete’s sake! Give me two weeks and Mariah Carey Christmas will be playing on my Pandora radio).
That’s my line of reasoning anyway to talk to you about these bomb French Onion Tartlets that I need you to add immediately to that Thanksgiving menu I know you’ve already totally planned (ahem). Bonus points if you decide to make them ahead of time, you know, for the research.
The Story Behind These French Onion Tartlets
The inspiration for these little bites o’ bliss came from a wedding we attended last weekend in Milwaukee for one of my dearest childhood friends. She and her husband had their reception at the original Pabst brewery that’s now turned into a gorgeous venue and for hors d’oeuvres, they had bacon-wrapped shrimp (YUS), brat shots (a shot of beer with a slice of bratwurst and a spoonful of sauerkraut on a stick, so clever) and what I can only presume were French onion tartlets. They were served in flaky phyllo cups and filled with a creamy caramelized onion mixture and I about grabbed the entire tray from the waiter to eat them in the corner all by myself. But then I thought better of that idea and decided to recreate them at home ASAP. And here we are.
How to Make French Onion Tartlets
These savory mini tarts couldn’t be simpler, thanks to Athens Foods’ flaky, buttery mini fillo shells that are already made and baked and ready to fill. The hardest part is having the patience to let the onions for the filling caramelize to the nth degree, and trust me, they need to — it’s what makes these tarts sing (metaphorically). Plus, your kitchen will smell amazing. Your clothes maybe not so much, and people may question your hygiene, but you can just give them one of these tartlets and they’ll forgive all ills.
The best part, as I mentioned earlier, is that they would be perfect for a Thanksgiving appetizer, and while my particular family is always hellbent on featuring deviled eggs, the spinach dip in a Hawaiian bread bowl and the block of cream cheese with a slather of jam on top as our appetizers of choice, I think I can sneak these onto the table and win them over with something new. They’ll play nicely with the cream cheese block, for sure.
Mariah Carey Christmas radio, I’m coming for you.
French Onion Tartlets
Ingredients
- ¼ cup unsalted butter
- 2 yellow onions, finely chopped, medium
- salt and pepper, to taste
- ¼ teaspoon thyme leaves, fresh, picked from stem
- 1 tablespoon dry white wine
- 4 ounces cream cheese, room temperature
- 1 large egg, lightly beaten
- 2 tablespoons parsley, chopped, fresh
- 30 mini fillo dough shells,
Instructions
- Heat oven to 350°F. In medium skillet over medium heat, melt butter. Add chopped onions and reduce heat to medium-low. Cook onions, stirring occasionally, 10 minutes until softened. Add salt and pepper to taste. Continue to cook onions 10 minutes, stirring occasionally, then add fresh thyme leaves.
- Cook yet another 10 to 15 minutes, stirring occasionally, until onions are deep golden brown and very caramelized. Add white wine and continue to cook 3 minutes more. Remove from heat. Stir in cream cheese, egg and parsley until well combined.
- Place fillo shells on rimmed baking sheet. Fill each shell with a scant tablespoon onion mixture. Bake 10 to 15 minutes until shells are lightly golden and filling is lightly browned on top. Serve warm.
Notes
- Find the mini fillo shells in the freezer section at your grocery store.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I received compensation from Athens Foods for recipe development purposes. All opinions are my own.
can these be made ahead and frozen?
Hi Karen! For the best texture, I suggest freezing only the filling and assembling fresh. When you’re ready to serve, thaw it in the fridge, then scoop it into fresh mini fillo shells and bake per the recipe. I don’t think I’d recommend freezing assembled tartlets, since the fillo shells might get soft or soggy once thawed. Happy baking! ~gvd team
Can the filling be ‘make ahead’ for a day in advance of baking?
Hi Gail! You can make the onion filling up to 2 days in advance, storing it in an airtight container in the fridge. It’s best to assemble just before serving, so the fillo shells stay crisp. If I’ve assembled the whole tartlet and stored it in the fridge, I reheat them in the oven before serving just to get a little crispness back in the shells. If you’re aiming to prepare them just a few hours ahead, you could prepare (including assembly) per the recipe, and store them in an airtight container at room temperature. The shells might be less crisp over time, but they’ll be ready to enjoy! ~gvd team
These were a huge hit at Thanksgiving. I followed the recipe exactly but added some extra herbs. So easy and yummy, even my 7 year old loved them. Thanks for the good recipe!
Oh that sounds lovely!!! Thank you for coming back to comment and rate!
I really liked these Onion Tarts. I highly recommend them for your next gathering. When preparing the tarts take your time. You want to be sure the onions are caramelized not burnt. After baking the tarts your kitchen aroma is Heavenly.
Hi Ellen! A heavenly kitchen aroma is exactly what we’re here for! So pleased to hear you enjoyed these, and thank you for taking the time to rate/comment. ~gvd team
Can these be made ahead and served at room temperature?
Hi Karen! Yes, you can make them ahead and serve them at room temperature. However, here are some tips to make them as delicious as possible! You can make the onion filling up to 2 days in advance, storing it in an airtight container in the fridge. It’s best to assemble just before serving, so the fillo shells stay crisp. If I’ve assembled the whole tartlet and stored it in the fridge, I reheat them in the oven before serving just to get a little crispness back in the shells. If you’re aiming to prepare them just a few hours ahead, you could prepare (including assembly) per the recipe, and store them in an airtight container at room temperature. The shells might be less crisp over time, but they’ll be ready to enjoy! ~gvd team