French Onion Mini Crescent Cups

Heat oven to 350°F. Spray 24 miniature muffin cups with cooking spray; set aside.

In 12-inch skillet, melt butter over medium-high heat. Add onions; cook 15 minutes, stirring frequently. If onions are browning too fast, reduce heat to medium. Carefully add 1/4 cup of the water; stir to deglaze pan. Cook 10 minutes, stirring frequently. Repeat deglazing with remaining 1/4 cup water. Cook 3 to 5 minutes, stirring frequently, until water is absorbed and onions are deeply browned and tender. Stir in salt; transfer caramelized onions to bowl, and cool 15 minutes at room temperature. Chop onions; reserve.

If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut in half horizontally and vertically to form 4 rectangles.

Cut each rectangle into 6 squares (about 2x2 inches each). Gently press squares into miniature muffin cups (dough will not completely cover inside of cup; do not press too much).

Spoon about 2 teaspoons chopped onions into each cup. Top with about 2 teaspoons cheese.

Bake 15 to 20 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups. Garnish with chives.