Caramelized Onion Tartlets |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Jerri Hansen of Council Bluffs, Iowa, fills crunchy phyllo shells with a sweet onion mixture. I enjoy experimenting with novel flavors and ingredients, she writes. I've used this recipe for open houses and potlucks. Ingredients:
2 tablespoons plus 1/2 cup butter, divided |
2 large sweet onions, chopped |
1/4 cup sugar |
3/4 cup hot water |
1 tablespoon beef bouillon granules |
1 cup (4 ounces) shredded swiss cheese |
8 sheets phyllo dough (14 inches x 9 inches) |
Directions:
1. In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese.
2. Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares.
3. Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. Bake at 375° for 10-15 minutes or until golden brown. Serve warm. Yield: 2 dozen.
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