2 T plus 1/2 c butter, divided
2 large sweet onions, chopped
1/4 c sugar
3/4 c hot water
1 T beef bouillon granules
1 c (4 oz) shredded Swiss cheese
8 sheets phyllo dough (14x9 in)
In skillet, melt 2 T butter over med heat. Add onions and sugar. Cook 15 minutes, stir frequently. Stir in water and bouillon. Bring to boil. Reduce heat; simmer, uncovered, 5-7 minutes until liquid has evaporated. Remove from heat; stir in cheese.
Melt remaining butter. Brush one sheet of dough with butter. Keep remaining sheets covered with plastic wrap and a damp towel to prevent drying. Top with another sheet, and brush with butter. Cut into 12 squares.
Press one square into each of 6 greased mini-muffin cups. Top each with another square, placing corners off center. Spoon 1 T onion mixture into each cup. Repeat process. Bake 375 degrees for 10-15 min. Serve warm. Makes 24.
Photo courtesy Jessica Spengler, Creative Commons License.