Essence of Eats: Caramelized Onion Feta Cups

I first made these caramelized onion feta cups back in 2010 as a copycat recipe trying to recreate the frozen version that Trader Joes used to have after they went mysteriously missing from their aisles. A classic take on sweet and tart, these delectable bites are easy to make and will have your guests asking how you made them. (It’s easy, I promise!)

I made these again recently, for my aunt and uncle’s visit from Washington state back in September, and they were gone in a matter of minutes! I planned to make them again for Thanksgiving, but my parents said we had enough “mezze” this year…I guess I’ll focus on my pumpkin cheesecake instead…

Luckily for you, this recipe is easy and quick enough that if you are still looking for something to bring to your Thanksgiving feast, you can grab the ingredients on your way home and have them ready to go in about 30 minutes.Caramelized Onion and Feta Phyllo Cups with Spanakopita. Caramelized Onion and Feta Fillo Cups with some Spanakopita.

What you need:

2 packages Athens Mini Fillo Shells (30 shells)

1/4-1/3 cup feta cheese

1 1/2 cups finely chopped onions

3 teaspoons granulated white sugar

3 tablespoons butter

Let’s make it!

  1. Place fillo shells on a non-stick baking sheet. Spread evenly, about 1/2″ – 1″ apart.
  2. In a large frying pan on medium heat, melt butter. Sauté onions with sugar, and once everything is incorporated, cook for about 15 minutes on high or until onions are soft, golden brown and sweet.
  3. Spoon cooked onion mixture into each shell, until almost the entire cup is full. Sprinkle feta cheese atop the shells.
  4. Bake filled shells for 10-12 minutes at 350 degrees or until feta starts to look slightly melted. Transfer caramelized onion feta cups to a serving dish and enjoy!

TIP: If you’re planning to make these ahead, refrigerate overnight, covered. Reheat at 200 degrees for 10-15 minutes prior to serving, uncovered.

Try it: With goat cheese! My new favorite variation on this recipe is to top it with some creamy, local chèvre. Yum!

 

 

 

(Originally published on Shoes, Shirts & Other Sh!t, December 26, 2010)

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