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Caramelized Onion Tartlets

Total Time

Prep: 40 min. Bake: 15 min.

Makes

2 dozen

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 shredded Swiss cheese
  • 8 sheets phyllo dough (14x9 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.

Nutrition Facts

3 each: 247 calories, 18g fat (11g saturated fat), 51mg cholesterol, 521mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 6g protein.

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