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  • 1 1/2 tablespoons unsalted butter
  • 1 pound sweet onions, diced
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 2 cups half-and-half
  • 2 whole eggs
  • 2 egg yolks
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon minced fresh thyme leaves
  • 1 teaspoon coarse salt
  • 1/2 teaspoon hot sauce
  • Nonstick cooking spray
  • 1/3 cup shredded Gruyere or Swiss cheese


  1. Preheat oven to 350F.
  2. To prepare caramelized onions, melt butter in medium saucepan over medium heat. Add onions, salt, pepper and sugar and cook, stirring occasionally, until golden brown, about 20 minutes.
  3. To prepare tarts, combine half-and-half, whole eggs, egg yolks, cornstarch, nutmeg, thyme, salt and hot sauce. Whisk vigorously until well blended. Pour into muffin cups.
  4. Evenly divide caramelized onions and cheese among tarts. Evenly divide the custard among tarts.
  5. Bake 30 minutes, or until a wooden pick inserted in the center comes out clean. Remove from oven, cool briefly, then serve. You may also refrigerate tarts for up to 4 days or freeze for up to 60 days. Be sure to cool tarts to room temperature before freezing.  Makes 12 (2-inch) tarts.

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The recipe was originally published as Alsatian Crustless Breakfast Tarts on

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