Now, I’m slicing two good sized onions here, very thin because we’re going to basically just let these guys do their own thing. We’re going to let them caramelize and get nice and sweet. Now, to this pan here, I’m going to add a little EVO oil our preheated skillet and some butter. It’s always better with butter, a couple of tablespoons of that, let that melt together. I had a little bit of oil, so that the butter won’t burn. The oil allows the butter to come to a little higher cooking temperature. Get all of our onions down in there and then you just want to keep kind of half an eye on them as they’re cooking down, season them up, sprinkle of ground thyme, some bay, salt and pepper, grab a spoon, give that a little stir.

Okay, let’s get our bread here, it smells good all ready. Those onions cooking away—that’s why I use a lot of onions and garlic aside from just loving the flavor, I love the smell it puts into the house. Okay now, this is very thin sliced sandwich bread, see how nice and thin that is and this is such a great trick, these little tartlets. Let’s see, one, two, three, four, five, six, it’s so cool. You can fill them up a thousand different ways. This is a great idea for your next party or brunch. Let me show you here, you just trim the crust off, spread them out, and I just use a cooking spray, I forgot to get my—I’m going to go grab some of that. I use cooking spray because it makes really quick work of this. Spread them all out on your cutting board, take a little cooking spray, vegetable oil or the olive oil and just very lightly spray them. Then you take a regular muffin tin and just gently push the bread down in there, put it in the oven and toast it and it sets that way, it becomes a little tart shell and you can fill it a thousand different ways.

I took thin sliced white bread, put a little cooking spray on it and pushed it down into a muffin tin. I’ve got my tartlets that are really just very thin sliced sandwich bread out of the oven. I pushed this down into muffin tins so that I can make some French onion tarts. This was two large onions, look how they cook down. They’ve got that beautiful caramel color. I seasoned them up just very simply with some ground thyme, a bay leaf, and salt and pepper. You could also use a little Poultry seasoning, perfectly. Now, I just divided it up here so I could kind of eyeball what would fill six tart shells. You can fill this any number of ways. This is a great trick, this little toast cup trick. You know, if you’re having a brunch or a little lunch and you want to put some seafood salad in there, that would be terrific. There’s three of them.

This is basically French onion soup without the soup, without the broth. I’ve got the cheese and the croton part and definitely got the onions down. Look at the gorgeous color when all the sugars come out of the onions, they just look so pretty and they taste even better. Now, I’m just using some Swiss cheese here or you could use gorier certainly. They’re really into their cheese in Canada, just like they are in France. They love French food, French cooking, they speak French of course, but you know, you’d be so surprised if you go to Montreal or Quebec City, many, many, many people speak English. You really won’t have a problem getting around or ordering or getting in and out of your hotels.

Here you go. I’m just going to pop this under the broiler. You want your broiler on nice and low so you can gently melt the cheese.