French Onion Soup Bites
Your favorite soup is now a mouthwatering appetizer.
Ingredients
- 3 tbsp canola oil
- 2 lb sweet onions thinly sliced
- 1 tsp salt
- 1 tsp granulated sugar
- 1/2 tsp freshly ground black pepper
- 2 tbsp dry sherry
- 1 tbsp fresh flat-leaf parsley chopped
- 1 tbsp fresh thyme leaves chopped
- 8 oz Gruyére cheese shredded, divided
- 2 pkg frozen mini phyllo pastry shells
- 1 tbsp fresh chives chopped
Instructions
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Heat oil in a large skillet on medium heat. Add onions, salt, sugar, and pepper. Cook while stirring often for 5 minutes. Turn the heat down to medium-low continue cooking and stirring for 25 minutes. The onions should be golden brown and very tender. Stir in the sherry, parsley, and thyme; keep on cooking and stirring until it becomes fragrant, about another minute. Take the skillet off the heat. Stir in 1 3/4 cups of the cheese and set aside.
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Preheat the oven to 350°F. Place the phyllo shells on a baking sheet, and fill each with about 1 tablespoon of the onion mixture, then top each cup with some of the remaining cheese. Bake the sheet in the preheated oven until the cheese has melted, about 10 minutes. Place on a serving platter, and sprinkle with chives. Serve hot.
