1 Tablespoon butter
1 large sweet onions, thinly sliced
1/2 teaspoon sugar
2 teaspoons dry sherry
1/2 tsp. fresh thyme
1/2 cup Gruyere, grated
1/4 Parmesan, finely grated
1 dozen Athens Mini Fillo Shells
Melt the butter in a skillet on medium. Add the onions, sprinkle with sugar and cook until caramelized (30 min.)* Add the sherry and thyme. Cook for two minutes and remove from the heat.
Put shells on a cookie tray. Fill with onion mixture. Mound Gruyere on top and dust with parmesan. Place under the broiler until the cheese turns brown and bubbly like a really delicious Soupe Àl'oignon Gratinée
*Sometimes these are available on the olive bar in grocery stores.