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Caramelized Onion and Cheese Tarts
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1 lb. cooking onions, about 4 medium
1 tbsp. vegetable oil
1 tbsp. each packed brown sugar and red wine vinegar
1 tsp. dried oregano leaves
pinch each salt and pepper
24 3-in. unbaked savory tart shells
1� cups shredded aged white cheddar cheese
2 eggs
� cup half-and-half cream
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Cut onions into � pieces and slice thinly. In large non-stick skillet, heat oil over medium-high heat. Add onions; cook until light brown, 3 to 5 mins. Reduce heat to medium-low; cook for 5 mins, stirring occasionally. Add sugar and vinegar; cook until onions are very tender and browned, about 10 mins. Remove from heat. Season with oregano, salt and pepper; cool slightly.
Divide onion mixture among tart shells; divide cheese over top, about 1 tbsp. in each. Beat eggs with cream; pour evenly over cheese in tart shells. Bake in bottom third of 375*F oven for 15 to 18 mins or until filling is set and puffed and pastry is brown. Cool on wire rack.
Can be made up to two days agead and reheated in 350*F oven for about 5 mins.
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