Caramelized Onion Tartlets
2-1/2 C. chopped onions
5 T. margarine or butter, melted, divided
1/2 C. heavy cream
1/3 C. shredded Gruyere cheese
3 T. dijon mustard
2 T. chopped fresh parsley
8 sheets phyllo dough, defrosted
In skillet, over medium heat, saute onions in 1 tablespoon margarine or butter for 12 to 14 minutes or until golden. Add cream. Heat to a boil; reduce heat and simmer until mixture thickens, Remove from heat; stir in cheese, mustard and parsley.
Place 1 sheet of phyllo dough on a clean work surface; brush with some remaining margarine or butter. Top with another sheet of phyllo dough and brush with some margarine; repeat layering 2 more times.
Cut layered phyllo dough into 12 square. Places each piece of phyllo, margarine-side down, into 1-1/2 inch muffin pan cups. Fill lined cup with 1 rounded teaspoon cheese mixture fold edges in and gently press down repeat with remaining phyllo and filling.
Bake at 400°F. for 18 to 20 minutes or until golden brown. Remove from pan. Serve immediately.