Look no further for the perfect pick-up appetizer thanks to the bold flavor of red onion jam and gorgonzola in these tartlets.
Preheat oven to 350°.
Sauté onions and garlic in olive oil over medium heat, 20 minutes. Stir in next 6 ingredients. Bring to boil; reduce to simmer. Cook 5 minutes, until most of the liquid has evaporated. Cool.
Place phyllo shells on pan; spoon 1/2 teaspoon Gorgonzola into each. Top with 1 teaspoon jam. Bake 10 minutes and serve.
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