These versatile bites make fabulous hor d’oevres and are an excellent complement to a steak or roast. They can be made an hour ahead and kept at room temperature, then baked to order.
- 2 medium-large sweet onions, such as Vidalia, cut into very thin wedges (about 1 3/4 pounds)
- 2 tbsp low-sodium chicken broth or water
- 1/2 to 3/4 tsp hot paprika (preferably Hungarian)
- 1/4 tsp salt
- 1/4 cup coarsely grated reduced fat Gruyere or Jarisburg cheese
- 2 (2.1-ounce) packages frozen mini phyllo pastry shells
- To prepare the filling, spray a 12 inch non-stick skillet with non-stick spray and set over medium heat. Add the onions, cover and cook until they are tender and have released their liquid. Uncover and cook until the onions are golden, 30 minutes. Stir in the broth, paprika, and salt; cook until the broth has evaporated and the onions are very tender. (You should have about 2 3/4 cups) Cool 15 minutes.
- Meanwhile, preheat the oven to 350F.
- Stir the Gruyere into the cooled filling. Place the pastry shells on a baking sheet; spoon a level 1 1/2 tsp of filling into each shell. Bake until the pastry is lightly crisped and the filling is hot. 6 to 8 minutes. Serve at once
Makes 30 servings, 38 calories, 5g carbs, 1g fat, 1g protein