Phyllo Cups With Caramelized Onion Hors D'oeuvres

We made these tarts, filled with a savory and onion saute, from various different recipes here on zaar and the testing and tasting was the good part! These were served at the Inauguration of our new North Wing, on May 11, here at the home and now we are going to serve them at the opening of 3 extra dining rooms -- what fun and how nice!

• Ready In: 50 mins
• Yields: 1 tray of hors d'oeuvres

Ingredients

• FILLING INGREDIENTS

• 2  tablespoons unsalted butter or 2  tablespoons unsalted margarine
• 1 1⁄2 cups  coarsely chopped onions
• 3⁄4 cup  chopped fresh button mushroom
• 1⁄3 cup  chopped  roasted red pepper
• 2  tablespoons  chopped black olives
• 1⁄4 teaspoon salt

• PASTRY INGREDIENTS

• 2 (2 1/2ounce) packages miniature phyllo cups, thawed according to pkg directions (15 shells each)
• 1⁄3 cup unsalted butter (probably less) or 1⁄3 cup unsalted margarine (probably less)
• 1⁄2 cup  soft  spreadable cheese with garlic and herbs (probably less)

Directions

1. Heat oven to 350ºF.
2. Melt 2 tablespoons butter or margarine in 10" skillet; add onions. Cook over medium heat, stirring occasionally, until onions are golden and caramelized (7-10 minutes). Stir in remaining filling ingredients. Continue cooking until heated through and no more liquid.
3. Set aside. Allow to cool at least 10 minutes.
4. Butter the insides of phyllo cups.
5. Place phyllo cups on ungreased baking sheet; place about 1 scant teaspoon of onion mixture in center of cups. Top with 1 teaspoon cheese.
6. Repeat the process with remaining phyllo cups.
7. Bake 5-8 minutes or until golden brown. (Watch them so they don't burn!).
8. Serve warm.
9. *Filling can be made 1 day ahead. Just bring to room temperature when you are going to make the cups.*.