- Servings: 12
- Prep Time: 15 minutes
- Cook Time: 45 to 52 minutes
- 2 tablespoons olive oil
- 2 cups very thinly sliced yellow onions
- 1½ tablespoons unsalted butter
- ½ teaspoon sugar
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon balsamic vinegar
- Pie dough for 1 single-crust 9-inch pie (store-bought or homemade)
- 3 to 4 tablespoons crème fraîche (see note)
- Fresh thyme sprigs for garnish
1. Preheat the oven to 375°F. Lightly coat a 12-cup mini muffin tin with cooking spray.
2. In a large skillet, heat the oil over low heat. Add the onions, butter, sugar, 1 tablespoon water, salt and pepper and cook for 10 minutes. Add the vinegar and cook for an additional 25 to 30 minutes, until the onions are deep golden brown.
3. While the onions are cooking, roll the pie dough out into a large
3-inch round cookie cutter. Lightly press 1 round into each mini muffin cup. Bake for 10 to 12 minutes, until golden.
4. Remove the shells from the muffin tin and arrange on a platter. Divide the crème fraîche among the shells, top with the caramelized onions, and sprinkle the top with fresh thyme sprigs. Serve.
If you can’t find crème fraîche, feel free to substitute sour cream.