Ingredients
Scale
- 1 tablespoonolive oil
- 1large onion, thinly sliced
- 2½ cupsbeef broth
- ¾ teaspoononion powder
- ½ teaspoongarlic powder
- ½ teaspooncrushed red pepper flakes
- ¾ teaspoonsalt
- 1 tablespoonWorcestershire sauce
- 3 tablespoonsgrated Parmesan cheese
- 1½ ouncesGruyère or other sharp white cheese, thinly sliced
- 18frozen mini phyllo shells
- Fresh thyme leaves, for garnish (optional)
Instructions
- Cook the Onions:
- Heat olive oil in a medium nonstick skillet over medium heat. Add the thinly sliced onion and sauté for 5 minutes, stirring occasionally until softened.
- Add Flavor and Broth:
- Pour in the beef broth, onion powder, garlic powder, crushed red pepper, salt, and Worcestershire sauce. Stir to combine.
- Slow Caramelization:
- Continue cooking uncovered over medium-low heat for 40–50 minutes, stirring occasionally, until the onions become deeply golden and most of the liquid has evaporated. The mixture should look glossy and thick.
- Prepare the Cheese:
- While the onions cook, cut the Gruyère slices into small squares (2 per phyllo cup). Set aside with the grated Parmesan.
- Assemble the Phyllo Cups:
- Preheat your oven to 375°F (190°C).
- Arrange the frozen phyllo shells on a baking sheet.
- Place a small pinch of grated Parmesan cheese in the bottom of each shell, followed by about 1 teaspoon of the caramelized onion mixture.
- Top each with two small squares of Gruyère or white cheese.
- Bake and Garnish:
- Bake for 18–20 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
- Remove from the oven and sprinkle with fresh thyme leaves, if desired.
- Serve:
- Serve these bites warm as a delicious appetizer. They can also be enjoyed at room temperature—perfect for parties or potluck gatherings.