Ingredients
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large yellow onions, thinly sliced
2 cups shredded whole milk mozzarella
1/2 cup (2 ounces) shredded Gruyère
1/2 cup chopped chives
1 teaspoon fresh thyme leaves
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1/4 cup low-sodium beef broth
4 ounces cream cheese
2 tablespoons Worcestershire sauce
Two 1.9-ounce packages small phyllo shells
- Melt the butter with the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until they are very soft and caramel colored, about 45 minutes.
- While the onions cook, mix the mozzarella, Gruyère and chives together. Set aside.
- Add the thyme, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to the onions and cook for another couple of minutes to combine flavors. Stir in the beef broth and scrape up any browned bits. Remove from the heat and stir in the cream cheese and Worcestershire sauce. Add half of the cheese and chives mixture to the onions and stir to combine.
- Divide the mixture between the phyllo cups, then top them all with the remaining cheese and chive mixture. At this point you can either cook them right away, or you can return them to their original packaging and freeze them until you are ready to use, up to 2 weeks, and bake them straight from frozen.
- Set an air fryer to 350 degrees F (see Cook’s Note for baking them in a conventional oven). Add as many cups as you can fit in the basket without them touching. Cook until the cheese is bubbling and brown, and the shells are crisp, 8 to 10 minutes. Repeat with the remaining cups. Let cool for about 5 minutes before serving warm.
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