Trois Fromages L’oignon Doux Tartlettes

These tasty little tartlettes are the perfect size to just pop in your mouth and enjoy the melted nutty goodness. I love appetizers and little bites… it allows you to try a plethora of options at the app table or from the “starter” menu.

Trois Fromages L’oignon Doux Tartlettes have become quite a party favorite. Last week I showed up with a plate full to an after church get-together… it was a mere 20 feet from the door to the table… but the plate was almost empty by the time I set it down. Better known as “those cheesy onion thingys” among my friends… they are simply three cheeses (Gruyere, Swiss, & Parmesan) and finely diced sweet Vidalia onions baked in tiny filo cups. Voila! You are certain to get the “wow” response from your party guests.

2 cups shredded swiss cheese
1 cup shredded Gruyere (Austrian is the best – but Whole Foods and Trader Joe’s has a great imported selection)
1/2 cup shredded parmigiano reggiano
3 cups diced sweet Vidalia onions
3/4 cup mayonnaise
3 pkgs pre-made Filo cups (15 count)
Ready To Cook?
Preheat oven to 425 degrees.
Add first 5 ingredients to a deep casserole dish. Stir until cheese, onions and mayo are thoroughly mixed. Cover with tin foil and bake for 45 minutes or until onions are tender. Uncover and bake for 10 more minutes… allowing cheese to brown around edges. Remove from oven and let cool for 20 minutes.
Line cookie sheets with baking paper. (*tip: baking paper helps items cook more evenly and aids in the non-stick process). Once onion mixture has cooled, use a teaspoon and scoop spoonfuls into the filo cups. Space filo cups up on tray about 1/2 inch a part. Be careful not to place too close or they will stick together. Once cups are all filled, sprinkle the tops with shredded parmesan. Return to over on top rack and bake for 5 minutes until edges turn golden brown.
The Perfect Bite
Make sure you let these little babies cool! I’ve lost count of the times I’ve burned the roof of my mouth, unable to control my urge to pop one in my mouth right out of the oven! Once cooled, eat whole. Sure, if you’re dainty… try and take a little “bite” but you’ll end up wearing most of it.
The Perfect Pairing
This is an appetizer… so “pairing” it has no limits! They’re great for anything from a Game Day snack to an appetizer for a French inspired meal. To compliment the nuttiness of the Gruyere and Parmesan taste, pair this snack with a Yazoo Dos Perros. This toasty amber ale is a descendant of old Austrian styles known for blending German, English and chocolate malts.
Did You Know?
Onions are low in calories, zero fat or cholesterol, and when it comes to cutting Vidalias – you can almost get away without crying! *Tip: using a really sharp knife will help reduce tears when cutting onions. Also, once an onion becomes even slightly over-ripe… prepare to cry. Read more here for health aspects.

Trois Fromages L’oignon Doux Tartlettes on FoodistaTrois Fromages L’oignon Doux Tartlettes


6 thoughts on “Trois Fromages L’oignon Doux Tartlettes

  1. Hey Mar! I think they would be great if you can wait to spoon it into the filo cups til you get to the party. If you can do that – and then pop them into the oven for 5 minutes – they'd be awesome. Im afraid the filo would get soggy if they were filled and say for an hour. Will that work?

    I have on occasion, when the little filo cups didn't work out – just served the onion mixture as a dip in a casserole dish with Triscuits or sturdy corn chips. That goes over big at Super Bowl parties and such.

  2. i'll have to see if they'll have oven room for guests along with the tapas they are serving. i'll let you know what i end up doing/how it goes over.

  3. Oh man. I think these look So. Very. Good. I'm going to make them for a party next weekend! YAY!

    You are the best, girl. Thanks for this recipe!! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s