The perfect quick bite for the holidays! All components can be made ahead and heated before serving for a gooey, flavorful, cheesy bite. Yum.
- 1 whole Large onion, thinly sliced
- 2 cups Beef broth
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon Powdered red peppers
- 1 tbsp Worcestershire Sauce
- 2 slices Gruyère or other strong white cheese (charcuterie slices or similar amount)
- 2 tablespoons Grated parmesan
- 1 package (About 15 packets) Frozen filo cups
- Fresh thyme leaves
In a small skillet, add the onion, beef broth, spices (except fresh thyme) and Worcestershire with a drizzle of olive oil.
Cook onion mixture over medium-high heat, stirring occasionally, until onion is very soft and most of the liquid has evaporated. This will take about 45 minutes, more or less depending on your skillet and the skillet you are using. A nonstick skillet works great for this!
Cut cheese slices into 8 pieces each, enough to yield two small squares per cup of fillo.
When the filling ingredients are prepared, preheat the oven to 375°F and fill the filo cups. Place a small amount of Parmesan cheese in each cup, followed by about 1 teaspoon of the onion mixture (use it all!). Top each cup with two small pieces of melted cheese.
Bake the mussels for 20 minutes until the cheese is bubbly. Garnish with fresh thyme leaves and serve hot. For potluck events, I bake them just before leaving and serve them at room temperature, or assemble them and bake them at the host’s, if available.