INGREDIENTS
3 tbsp
canola oil
2 lb
sweet onions (about 2 large), thinly sliced (about 8 cups)
1 tsp
kosher salt
1 tsp
granulated sugar
1/2 tsp
black pepper
2 tbsp
dry sherry
1 tbsp
chopped fresh flat-leaf parsley
1 tbsp
chopped fresh thyme leaves
8 oz
Gruyère cheese, shredded (about 2 cups), divided
2
pkg. frozen mini phyllo pastry shells (15 cups in each pkg.)
1 tbsp
chopped fresh chives