8 cups chopped onions (about 4 pounds)
1 cup beef broth
1/4 tsp. pepper
2 slices lean turkey bacon — cooked and chopped
6 Tbsp. grated Parmesan cheese
1/4 cup apple juice
2 Tbsp. reduced-fat margarine
4 frozen phyllo sheets (13 Γ 9 inches), thawed
Heat oven to 400*F. Heat apple juice and margarine over low heat until margarine is melted. Cover phyllo sheets with waxed paper, then with damp towel to prevent them from drying out as you work. Brush 1 phyllo sheet at a time with apple juice mixture. Fold sheet crosswise into thirds, overlapping the sides; cut into 10 pieces. Place pieces in ungreased small muffin cups, 1 3/4 Γ 1 inch, making pleats as necessary to fit into cups. Bake 5 to 7 minutes or until brown. Remove from pan to wire rack; cool.
Cook remaining ingredients except cheese in 10-inch nonstick skillet over medium heat 20 minutes; reduce heat to medium-low. Cook uncovered 50 minutes, stirring occasionally, until all liquid is absorbed and onions are consistency of marmalade. Fill each tartlet with 2 teaspoons onion mixture. Place on ungreased cookie sheet. Sprinkle each tartlet with 1/2 teaspoon cheese. Bake 6 to 8 minutes or until cheese is light brown. Serve hot.