Hot Onion Souffle (or like to call them, “Onion Glad You Came?”

6-8 oz. frozen chopped onions (about 1 1/2 – 2 cups)

12 oz cream cheese, softened

1 cup parmesan cheese, grated

1/4 cup mayonaise

3 doz. frozen phyllo cups (the miniature ones which come in Pepperidge Farm’s 15 count to a package)

Thaw onions. Roll in paper towels and squeeze to remove excess moisture. Preheat oven to 425 degrees. Stir together onion, cream cheese, parmesan and mayo until well blended. Spoon by teaspoon into phyllo cups and bake 6 – 8 minutes or until golden and bubbly. Serve warm.