Directions

1. Heat oil in large sauté pan over high heat. Add onions; stir to coat well with oil. Cook over medium-high heat 30-40 minutes or until deep golden brown, stirring occasionally.Stir in wine; cook 5 minutes or until syrupy and onions resemble marmalade. Set aside.
2. Prepare crusts while onions are cooking. Preheat oven to 350°F and adjust oven rack to middle position. Combine cracker crumbs and 4 tablespoons butter. Brush four non-stick mini (4-1/2-inch) springform pans with remaining butter. Divide crumb mixture among prepared pans; press firmly onto bottom of each pan.Place on baking sheet and bake 15 minutes or until edges begin to brown. Cool on wire rack.
3. To prepare filling, place cheeses, flour, lemon peel, salt, pepper, lemon juice and half of each of the fresh herbs in Bowl of Kitchen Aid® Artisan Mini Stand Mixer. Attach Bowl and Flat Beater to mixer.