In order to caramelize the onions, you must cook them very slowly. This allows them enough time to get deeply colored and to bring out all their natural sweetness.

Ingredients:

2 sweet onions, such as Vidalia (about 1¾ pounds), very thinly sliced
¾ teaspoon smoked paprika
¾ teaspoon salt
½ teaspoon black pepper
¹/³ cup shredded Gruyère cheese
2 (2.1-ounce) packages frozen mini phyllo pastry shells (30 shells total)

Directions:

To make filling, spray large nonstick skillet with nonstick spray and set over medium heat. Add onions and cook, stirring, until softened and deep golden, about 25 minutes. Stir in paprika, salt, and pepper. Remove skillet from heat and let cool 15 minutes.

Meanwhile, preheat oven to 350°F.

Stir Gruyère into cooled fi lling. Place pastry shells on ungreased baking sheet. Spoon about 1½ teaspoons onion mixture into each shell. Bake until pastry is lightly crisped and filling is heated through, 6–8 minutes. Serve hot or warm.