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Prep: 55 min.
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Bake: 22 min. + cooling
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In a large skillet, saute onion in 3 tablespoons of margarine over medium-high heat. Once onion becomes soft and translucent, continue to cook for about five minutes, stirring occasionally, until onion is caramelized. The onion should be a rich brown color, but not burnt. Remove from heat. Reserve one cup of the onion for the filling.
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Spray 3 baking sheets with non-stick cooking spray and set aside. Preheat oven to 400 degrees.
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In a medium-sized pot, bring water and remaining margarine to a rolling boil. Lower heat; add in flour, garlic powder, salt, and parsley. Stir until flour and spices are completely mixed into the water, forming a soft dough. Immediately transfer the dough into a mixing bowl and beat in eggs until the dough is very smooth. Fold in the caramelized onion (excluding the one cup for the filling) and the shredded cheddar cheese.
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Using a teaspoon, drop dough onto the baking sheets, leaving about an inch in between each puff. Bake for 22 minutes or until dough is puffed and golden in color. Immediately transfer to a wire rack to cool. Once cool, cut the top off of each puff to spoon in filling*. Replace the tops and refrigerate until ready to serve.
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*For the filling, combine cream cheese and sour cream until smooth. Stir in the one cup reserved caramelized onion and 1 tablespoon chopped fresh parsley. Spoon 1/2 teaspoon of filling into each puff. Garnish with fresh parsley for added color, if desired.
