• 1-2 large sweet onions, (such as Vidalia), chopped (3 cups)
  • 1/3 cup brown sugar, packed
  • 2 tablespoons canola oil
  • 1/2 cup water
  • 2 eggs, beaten
  • 1 cup milk
  • 1 cup Swiss cheese, shredded (4 oz)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 2-crust package refrigerated pie crust, room temperature

In large skillet, cook and stir onions, brown sugar and oil for 3 minutes. Add water; cook and stir until onions are tender and golden brown, about 5 minutes. Cool slightly.

Meanwhile, in medium bowl, stir together eggs, milk, cheese, salt and pepper. Stir in onion mixture; set aside. Using a 3-inch round cookie cutter, cut pie crusts into rounds. Place in medium muffin cups, shaping to fit bottom and about 1/2 inch up the side of each cup. Spoon about 2 tablespoons onion mixture into each pie crust cup. bake at 375 degrees F for 20 minutes or until knife inserted in center of tartlet comes out clean. Cool in muffin cups for 5 minutes; remove from pans. Serve warm or at room temperature.

Makes 30 to 32 tartlets.

* For extra richness, substitute heavy (whipping) cream.

- - Tailgate Tip: Bake and refrigerate these tarts up to 1 day ahead. Reheat them on a grill at the tailgate party.

These sweet and savory onion tartlets will round out your tailgate menu.

Calories: 103 calories

Protein: 2 grams

Fat: 6 grams

Sodium: 89 milligrams

Cholesterol: 20 milligrams

Saturated Fat: 2 grams

Carbohydrates: 10 grams

Fiber: 0 grams