| Ingredients4 C. chopped onions | |
| 6 T. butter | |
| 1 C. heavy cream | |
| 2/3 C. shredded Gruyere cheese (you can use Swiss if you can’t find | |
| 6 T. dijon mustard | |
| 4 T. chopped fresh parsley | |
| 2 boxes frozen phyllo dough shells (let them thaw while you make the | |
| 1/4 cup shredded Parmesan cheeseIn skillet, over medium heat, saute onions in 2 tablespoon butter for 12 to 14 minutes or until golden. Add cream. Heat to a boil; reduce heat and simmer until mixture thickens, Remove from heat; stir in cheese, mustard and parsley. Melt 4 T. butter in small dish. Place phyllo shells on a cookie sheet and brush with melted butter. Scoop spoonfuls of the mixture into the shells until filled to top. Top with shredded parmesan cheese. Bake at 400°F. for 15 to 20 minutes or until golden brown. Remove from pan. Serve immediat |
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