French Onion Soup Bites

• 3 tablespoons canola oil
• 2 pounds sweet onions (about 2 large), thinly sliced (about 8 cups)
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon black pepper
• 2 tablespoons dry sherry
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh thyme leaves
• 8 ounces Gruyere cheese, shredded (about 2 cups), divided
• 2 (1.9-oz.) pkg. frozen mini phyllo pastry shells (15 cups in each pkg.)
• 1 tablespoon chopped fresh chives

1. Heat oil in a large skillet over medium. Add onions, salt, sugar, and pepper; cook, stirring often, for 5 minutes. Reduce heat to medium-low; cook, stirring often, until onions are golden brown and very tender, about 25 minutes. Stir in sherry, parsley, and thyme; cook, stirring often, until fragrant, about 1 minute. Remove from heat. Stir in 1 3/4 cups of the cheese; set aside.
2. Preheat oven to 350u0b0F. Place phyllo shells on a baking sheet, and fill each with about 1 tablespoon of the onion mixture; top each cup with some of the remaining cheese. Bake in preheated oven until cheese is melted, about 10 minutes. Place on a serving platter, and sprinkle with chives. Serve hot.

canola oil, sweet onions, kosher salt, sugar, black pepper, sherry, parsley, thyme, gruyuere cheese, frozen mini phyllo pastry shells, fresh chives

Taken from www.myrecipes.com/recipe/french-onion-soup-bites (may not work)