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Cook the Onions:
Heat olive oil in a medium nonstick skillet over medium heat. Add the thinly sliced onion and sauté for 5 minutes, stirring occasionally until softened.
Add Flavor and Broth:
Pour in the beef broth, onion powder, garlic powder, crushed red pepper, salt, and Worcestershire sauce. Stir to combine.
Slow Caramelization:
Continue cooking uncovered over medium-low heat for 40–50 minutes, stirring occasionally, until the onions become deeply golden and most of the liquid has evaporated. The mixture should look glossy and thick.
Prepare the Cheese:
While the onions cook, cut the Gruyère slices into small squares (2 per phyllo cup). Set aside with the grated Parmesan.
Assemble the Phyllo Cups:
Preheat your oven to 375°F (190°C).
Arrange the frozen phyllo shells on a baking sheet.
Place a small pinch of grated Parmesan cheese in the bottom of each shell, followed by about 1 teaspoon of the caramelized onion mixture.
Top each with two small squares of Gruyère or white cheese.
Bake and Garnish:
Bake for 18–20 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
Remove from the oven and sprinkle with fresh thyme leaves, if desired.
Serve these bites warm as a delicious appetizer. They can also be enjoyed at room temperature—perfect for parties or potluck gatherings.