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Caramelized Onion Tartlets
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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)
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. 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. 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.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |