Heat oil and butter over medium heat in heavy gauge skillet.

Add minced onions and cook until translucent about 10 minutes.

Add sugar, jelly and vinegar and cook to a syrupy consistency (15 minutes) stirring occasionally.

Remove from heat and let cool to room temperature.

Place tart shells on baking tray, spoon 1 Tbs. of caramelized onion in each tart shell, spread Chavrie® evenly on top of each tart.

Before serving heat in a 350o F oven bake until slightly brown on edges (approximately 8-12 minutes) or brown under a broiler for 3-4 minutes.