Caramelized Onion in Cheese Tartlets
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 5 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Mexican
Key Ingredients:
Onions
Tartlet shells
Garlic
Fresh thyme
Brown sugar
White wine vinegar
Cherry tomatoes
Mozzarella cheese
Fresh parsley
About Caramelized Onion in Cheese Tartlets
Table of Contents
These tartlets make a
delicious mouthful
- Medium onions, sliced 2
- Readymade tartlet shells 10
- Olive oil 1 tbsp
- Garlic, chopped 1 tsp
Step 1. Heat olive oil in a non-stick pan, add onions and saute till golden brown. Add garlic, thyme, brown sugar, salt and 1 tbsp white wine vinegar and cook till onions are caramelized.
Step 2. Take cherry tomatoes, add salt, pepper powder and 1 tbsp white wine vinegar in a bowl and toss.
Read MoreIngredients
- Medium onions, sliced 2
- Readymade tartlet shells 10
- Olive oil 1 tbsp
- Garlic, chopped 1 tsp
- Fresh thyme, chopped 1 tsp
- Brown sugar 1 tbsp
- Salt to taste
- White wine vinegar 2 tbsps
- Cherry tomatoes, halved 10 + to garnish
- Black pepper powder to taste
- Garnish
- Mozzarella cheese, cut into small cubes 50 gms
- Fresh parsley sprigs a few
How to Make Caramelized Onion in Cheese Tartlets (Stepwise Photos)
Method
- Heat olive oil in a non-stick pan, add onions and saute till golden brown. Add garlic, thyme, brown sugar, salt and 1 tbsp white wine vinegar and cook till onions are caramelized.
- Take cherry tomatoes, add salt, pepper powder and 1 tbsp white wine vinegar in a bowl and toss.
- Arrange the tartlet shells in a serving plate, put a spoon full of the onion mixture in each shell.
- Top with cherry tomatoes mixture on one side. Keep 1 mozzarella cheese cube and 1 parsley sprig over the onions in each shell and serve.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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