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Categories:
canola oil red onions butter sugar garlic Parmesan cheese mayonnaise cilantro salt flour tortillas balsamic vinegar
Viewed: 18 - Published at: 2 months agoIngredients
- 23 cup canola oil
- 4 cups small chopped red onions
- 3 tablespoons butter
- 2 tablespoons sugar
- 34 cup roasted garlic, from jar
- 5 tablespoons grated parmesan cheese
- 14 cup mayonnaise
- 3 tablespoons minced cilantro leaves
- salt and pepper
- 12 flour tortillas
- 2 tablespoons balsamic vinegar
Method
- In a large skillet over medium heat, heat the oil.
- Add the onion and cook for 5 minutes, stirring to caramelize but not over brown.
- Add butter and sugar and cook until onions have nicely caramelized, about 15 minutes.
- Remove from heat and cool.
- Once cooled mix together the remaining ingredients except for the tortillas and vinegar; refrigerate for at least 4 hours.
- After mixture has had time to meld, set aside 1/3 of the mixture for the dipping sauce and evenly spread the remaining mixture on the top of 11 tortillas.
- Stack the tortillas on top of one another, with the last tortilla on top having no mixture spread on it.
- Wrap tortilla stack in plastic wrap and let set up for 12 to 24 hours in refrigerator.
- Heat a grill heat.
- Cut the stack into 16 wedges.
- Grill each wedge on each side until warmed and grill marks appear.
- Mix reserved mixture with balsamic vinegar for dipping sauce.
- Serve tortilla wedges with dipping sauce.
