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Caramelized onions in Phyllo shells

Deliciously savory French onion tartlets made with flaky, crispy mini fillo shells.

Ingredients

• ¼ cup unsalted butter
• 2 yellow onions finely chopped, medium (I used white onions)
• salt and pepper to taste
• ¼ teaspoon thyme leaves fresh, picked from stem (dried thyme works)
• 1 tablespoon dry white wineTeresa's note: Ideally, the same wine as being served
• 4 ounces cream cheese room temperature
• 1 large egg lightly beaten
• 2 tablespoons parsley chopped, fresh (or dried!)
• 30 mini Fillo dough shells

Directions

1. Heat oven to 350°F. In medium skillet over medium heat, melt butter. Add chopped onions and reduce heat to medium-low. Cook onions, stirring occasionally, 10 minutes until softened. Add salt and pepper to taste. Continue to cook onions 10 minutes, stirring occasionally, then add fresh thyme leaves.
2. Cook yet another 10 to 15 minutes, stirring occasionally, until onions are deep golden brown and very caramelized. Add white wine and continue to cook for 3 minutes more. (I cooked the onions for much longer on medium-low heat).
3. Remove from heat. Stir in cream cheese, egg and parsley until well combined.
4. Place fillo shells on rimmed baking sheet. Fill each shell with a scant tablespoon onion mixture. Bake 10 to 15 minutes until shells are lightly golden and filling is lightly browned on top. Serve warm.