Prep : 1 hour Bake: 15 minutes Mkae 4 dozen
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 shredded Swiss cheese
32 sheets phyllo dough (14 inches x 9 inches)
3/4 cup butter , melthed
1/4 cup shredded Parmesan cheese
1 . In a large skillet , saute onions in butter until softened . Reduce heat to medium-low ; cook for 30 minutes or until deep golden brown , stirring occasionally . Stir in paprika , salt , thyme and pepper . Remove from the heat ; cool . Stir in Swiss cheese .
2 . Lightly brush one sheet of phyllo dough with some melted butter ; Place another sheet of phyllo on top and brush with butter .(keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out .)
3 . Cut the 2 layered sheets into 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 . Fold triangle up , then fold triangle over forming another triangle . Continue folding like a flag until you come to the end of the strip . Brush end of dough with butter and press onto triangle and brush with melted butter . Repeat with remaining strips of dough and with remaining 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 ot until golden brown . Serve warm .
I started serving this appetizer at Christmas dinner , but now I serve it year round . They go good with French Onion soup . Don't worry about the little tears as you work with the phyllo because after it's folded the tears and uneven edges go away .
