Instructions: In a 5- to 6-quart pan, combine onions, vegetable broth, and caraway seed. Cover and cook over medium-high heat, stirring occasionally, until most of the liquid is evaporated, 15 to 20 minutes. Uncover pan and turn heat to high; stir often, scraping up brown film that forms on pan bottom, until onions are lightly browned, 8 to 10 minutes. Let cool.

In a bowl, beat cream cheese until smooth. Add egg; beat until blended. Stir in Swiss cheese and onion mixture. (Makes 4 cups)

For the Strudel: On a 12- by 24-inch piece of plastic wrap, lay 1 filo sheet flat (cover remaining filo with plastic wrap to prevent drying) and brush lightly with melted butter. Top with another filo sheet and brush lightly with more butter. Repeat to stack a total of 6 sheets.

Spread 1/2 the filling in a 3-inch band across 1 long side of dough, 2 inches in from the edge and the sides. Fold long edge and the ends of dough over filling. Gently lift plastic wrap under filled side of dough, guiding it forward to form a compact roll, ending seam down. Repeat steps 1 and 2 with remaining filo and filling to roll second strudel.

Gently transfer strudel rolls, seams down, to a buttered baking sheet (14 by 17 inches, preferably without a rim). Brush strudel tops with remaining melted butter.

Bake on the center rack in a 375 degree oven until golden brown all over, about 25 minutes (about 20 minutes in a convection oven).

Using 2 wide spatulas, slide strudels, 1 at a time, onto a platter. Cut into 1 1/2-inch-wide slices.

This recipe yields 2 strudels; 12 to 18 servings total

Comments: If filo dough is frozen, thaw in the refrigerator at least 8 hours or overnight. For a head start and a crisp crust, up to 4 hours ahead, fill strudel, cover airtight, and chill. Uncover and bake to serve.

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