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In A Large Skillet, Melt 2 Tablespoons Butter Over Medium Heat. Add Onions And Sugar. Cook Over Medium Heat For 15-20 Minutes Or Until The Onions Are Golden Brown, Stirring Frequently. Stir In Water And Bouillon. Bring To A Boil. Reduce Heat; Simmer, Uncovered, For 5-7 Minutes Or Until Liquid Has Evaporated. Remove From The Heat; Stir In Cheese. Melt Remaining Butter. Place One Sheet Of Phyllo Dough On A Work Surface; Brush With Butter. Brush To Distribute Evenly. Repeat With A Second Sheet; Brush With Butter. Cut Into 12 Squares. (Keep Remaining Phyllo Covered With Plastic Wrap And A Damp Towel To Prevent Drying.) Repeat Three Times, Making 48 Squares. Press One Square Into A Greased Miniature Muffin Cup. Top With Another Square Of Phyllo, Placing Corners Off Center. Spoon About 1 Tablespoon Onion Mixture Into Cup. Repeat With Remaining Phyllo Squares And Onion Mixture. Bake At 375
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