French Onion Soup Bites

Yields: Serves 6 (serving size: 5 pieces)
Active Time: 25 minutes
Total Time: 35 minutes

Ingredients 

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 plant-based (Gruyère style) 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

How to Make It
 

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.
 

Preheat oven to 350°F. 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.