Ingredients
2 boxes phyllo shells (1.9 oz boxes with 15 shells)
4 oz brie cheese, cut into 1 in cubes
Caramelized onions
1 large onion
1 tablespoon Buona Cucina Garlic Infused Oil
1 tablespoon Buona Cucina Traditional Dark Balsamic Vinegar
pinch of salt
Pecan Topping
2 teaspoons butter
1/2 cup chopped pecans
1/2 teaspoon red pepper
1 tablespoon honey (optional)
Original Balsamic Pearl or try the Fig, Pomegranate, Lemon what ever sounds good to you Sold in store
Directions
For the onions: heat oil in a large skillet. Slice your onion into rings and add to skillet. Turn down heat to low and cook onions for about 20 minutes stirring frequently. Onions will become very soft and turn brown in color. When onions have caramelized, add vinegar and a pinch of salt; stir until liquid evaporates. Remove from heat and set aside.
Preheat oven to 350. Arrange cups on a baking sheet. Place a cube of cheese in each cup. Top cups evenly with onions and bake for 10-12 minutes or until cheese has melted.
While cups are baking, heat butter and nuts in a small skillet. Add pepper and stir. Toast pecans for 3-5 minutes or until fragrant. Remove. When cheese has melted, top cups with chopped nuts and drizzle with honey and pearls right before serving.