2 tablespoons butter
2 cups chopped sweet onion
3 ounces shredded Gruyère or Swiss cheese
¼ cup whipping cream
¼ teaspoon snipped fresh rosemary or 1/8 teaspoon dried, crushed
¼ teaspoon salt
¼ teaspoon pepper
4 slices pancetta or bacon, finely chopped

Cook onion in butter 20-30 minutes until tender and golden brown, stirring occasionally. Remove from heat. Stir in cheese, cream, rosemary, salt and pepper. Cook bacon until crisp; drain. Divide onion mixture among the baked Tassie Shells. Sprinkle tops with pancetta or bacon. Bake at 350º for 10 minutes or golden brown. Cool slightly; remove from pans. Garnish with rosemary, if desired. Serve warm. Makes 24.

Tassie Shells:

1¼ cups flour
¼ teaspoon salt
1/3 cup butter
4 to 5 tablespoons water

Stir together flour and salt. Cut in butter until pieces are pea-size. Sprinkle 1 tablespoon water over part of the mixture; toss with a fork. Push moistened dough to side of bowl. Repeat moistening dough, 1 tablespoon water at a time, until all dough is moistened. Form dough into a ball. Roll on lightly floured surface to about 1/8-inch thickness. Cut 3-inch rounds. Gently press rounds into 1¾-inch muffin cups. Place a ball of foil in center of each. Bake at 450º for 5 minutes. Remove foil. Bake 3-5 minutes more or until golden. Cool in pan on wire rack. Makes 24.