Start to finish: 40 minutes
A good appetizer any time of year. Recipe from the Associated Press.
1 tablespoon extra-virgin olive oil
1 medium sweet onion, quartered and cut into very thin slices
1/4 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, plus more to taste
1/2 cup crumbled farmer or goat cheese
30 mini phyllo cups (sold in the frozen-foods aisle)
4 fresh figs, stems removed, each cut into 8 wedges
In a medium saucepan over medium, heat the oil. Add the onion and thyme, and cook, stirring occasionally, until soft and quite golden, 10 to 15 minutes. Season with salt and pepper, then remove the saucepan from the heat and set aside.
Heat the oven to 350 degrees.
Fill each phyllo cup with 1 teaspoon each of the reserved caramelized onions and the crumbled cheese. Transfer the filled phyllo cups to the prepared baking sheet and bake until they are heated through, 10 to 12 minutes. Top each with a piece of fig and season with ground black pepper. Serve warm.