Ingredients
-
15 miniature phyllo cups (1 package found in the freezer section of the market)
-
1 large vidalia onion, thinly sliced and chopped
-
1 teaspoon olive oil
-
1 cup chicken broth
-
1 teaspoon dried thyme or 1 tablespoon fresh thyme
-
3 tablespoons balsamic vinegar
-
3 -4 ounces yogurt cheese or 3 -4 ounces cream cheese
-
1 tablespoon milk (only if you are using cream cheese)
-
3 -4 sprigs fresh thyme, optional garnish
Instructions
- Under medium to low heat, place olive oil and onions in a skillet and cook for 3 or 4 minutes so that onions begin to soften but not brown.
- Add 1/3 cup of chicken broth to the onions and continue to cook until the liquid evaporates. This should take about 8 to 10 minutes.
- Add thyme and another 1/3 cup of broth, and cook until the liquid evaporates.
- Add the balsamic vinegar and the remaining broth, cooking until liquid evaporates. The final simmer takes about 12-15 minutes.
- The results will be soft and tender onions with a tart sauce that is slightly syrupy but not at all loose.
- To fill the Phyllo cups you can either use a pastry bag with a star tip or a teaspoon. If you are using cream cheese, allow it to soften a bit and mix with a tablesoon of milk.) Place a small amount of the yogurt or cream cheese in the shell filling about 1/3 to 1/2 way to the top. Top each with a spoonful of the onions.
- Bake the tartlets in a pre-heated 350 degree oven for 8 to 10 minutes.
- To garnish, you can pipe little rosettes of yogurt or cream cheese on top and sprinkle with a few fresh thyme leaves.