2 tablespoons butter
\n2 cups chopped sweet onion
\n3 ounces shredded Gruy\u00e8re or Swiss cheese
\n\u00bc cup whipping cream
\n\u00bc teaspoon snipped fresh rosemary or 1\/8 teaspoon dried, crushed
\n\u00bc teaspoon salt
\n\u00bc teaspoon pepper
\n4 slices pancetta or bacon, finely chopped<\/p>\n
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 350\u00ba for 10 minutes or golden brown. Cool slightly; remove from pans. Garnish with rosemary, if desired. Serve warm. Makes 24.<\/p>\n
Tassie Shells:<\/p>\n
1\u00bc cups flour
\n\u00bc teaspoon salt
\n1\/3 cup butter
\n4 to 5 tablespoons water<\/p>\n
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 1\u00c2\u00be-inch muffin cups. Place a ball of foil in center of each. Bake at 450\u00ba for 5 minutes. Remove foil. Bake 3-5 minutes more or until golden. Cool in pan on wire rack. Makes 24.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tablespoons butter 2 cups chopped sweet onion 3 ounces shredded Gruy\u00e8re or Swiss cheese \u00bc cup whipping cream \u00bc teaspoon snipped fresh rosemary or 1\/8 teaspoon dried, crushed \u00bc teaspoon salt \u00bc 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…<\/p>\n