Instructions: Cut onions in quarters and then slice thin. Saute in 3 T. of butter and cook over moderate heat, stirring frequently for 20 minutes or until onion is limp and pale gold, but not browned, and most of liquid has evaporated. Cool to lukewarm.

Shred swiss cheese, and cut cream cheese in chunks and beat until soft. Add the cheese to the onion; stir to mix well. Melt remaining 5 T. butter in small pan.

To make each roll, stack 3 or 4 sheets horizontally and brush very lightly between sheets with some of the butter (streak in a few places; dont coat the whole sheet). Then spoon on 1/3 of cheese-onion mixture in an even band along one long edge of filo and roll to enclose. Cut roll in half and place halves seam side down, on a baking sheet; brush entire surface of rolls well with butter to prevent drying. Repeat, making 2 more rolls. (At this point you can cover rolls with clear plastic wrap and refrigerate until next day)

Just before baking, cut rolls on pan in 1 inch pieces and leave slice standing in place. Bake, uncovered, in 400 degree oven for 12 minutes (about 17 minutes if chilled) or until golden brown. Let cool slightly so cheese will solidify; then serve.

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