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 (4 ounces) shredded Swiss cheese
• 8 sheets phyllo dough (14 inches x 9 inches)

Instructions

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.
3. 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.
4. 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°F for 10-15 minutes or until golden brown. Serve warm.

Yield: 2 dozen