Caramelized Onion & Cheese Pastries

Prep : 1 hour    Bake : 15 minutes    Makes 4 dozens

2              medium onions , thinly sliced
3              tablespoons butter
1/2           teaspoon paprika
1/4           teaspoon salt
1/4           teaspoon dried thyme
1/8           teaspoon pepper
1              cup (4 ounces) shredded Swiss cheese
32            sheets phyllo dough (14-inches x 9-inches)
3/4           cup butter , melted
1/4           cup shredded  Parmesan cheese

1 .      In a large skillet , saute  onions  in butter  until softened . Reduce heat  to medium-low ; coojk for 30 minutes  or until deep  golden brown , stirring  occasionally . Stir in paprika  , salt thyme  and pepper . Remove from heat ; cool, stir in the Swiss cheese .
2 .      Lightly brush  one sheet of phyllo dough  with some of the melted butter  ; place another sheet  on top  and brush with butter  . (keep  remaing phyllo  covered with plastic wrap  and a damp towel  to prevent it from drying out).
3 .       Cut the 2 layered sheets  into three 14-inch x 3-inch strips . Place 1  teaspoon of onion mixture on lower corner of each strip . Fold dough  over filling  forming  a triangle  . Continue  folding  like a flag  until you come to the end of the strip . Brush  end of triangle  dough with butter  and press onto the triangle to seal . Turn  triangle  and brush  with melted butter . Repeat with remaining strips of dough  and with remaing sheets of phyllo  and onion mixture .
4 .        Place triangles  on greased  baking sheets . Sprinkle with Parmesan cheese . Bake at 375* for 15 to 17 minutes or until golden brown . Serve warm .

Don't worry about little tears  as you work with the phyllo  because  after it's folded  the tears  and uneven edges disappear .