Caramelized Onion Tartlets

Onion mixture

• 2 Tablespoons butter
• 2 large sweet onions, chopped
• ¼ cup sugar
• ¾ cup hot water
• 1 Tablespoon beef bouillon granules
• 1 cup (4 ounces) shredded swiss cheese

Tart shell

• ½ cup butter
• 8 sheets phyllo dough (14 inches x 9 inches)
• or 15 to 24 pre-prepared phyllo cups

Onion Mixture

1. In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook for 15-20 minutes or until the onions are golden brown, stirring frequently.
2. 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.

Tart Shell

1. Melt remaining ½ cup butter. Place one sheet o 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.
2. Press one square into a greased miniature muffin cup. Top with another square of phyllo, lacing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture.
3. Or - fill pre-prepared cups.
4. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

Yield: 2 dozen.