Cut onion in half then julienne and add to preheated pan on medium heat with melted VeganButter. Once browned, turn down and simmer until translucent then add blueberries, and both vinegar’s and turn down to low. Simmer until the moisture has evaporated and the mix is thick/sticky. Remove from heat and set aside.
Slice cheese into half inch slices, and then into roughly 1″ squares. Add one square to the bottom of the filo cup, then fill to three-quarters full with confit, and top with another cheese square.
Bake at 425°F until pastry cups and cheese are lightly browned.
Let cool for 1 to 2 minutes and top with fresh blueberry and chiffed basil, enjoy!