Photo: Garlic Onion Tortilla Cake Recipe
Ingredients
- 2/3 cup canola oil
- 4 cups small chopped red onion
- 3 tablespoons butter
- 2 tablespoons sugar
- 3/4 cup roasted garlic, from jar
- 5 tablespoons grated Parmesan
- 1/4 cup mayonnaise
- 3 tablespoons minced cilantro leaves
- Salt and pepper
- 12 flour tortillas
- 2 tablespoons balsamic vinegar
Directions
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.
Photograph by: James Baigrie
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By Lynnus
on April 20, 2013
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Truly tasty, but a bit fussy to make. Saw Guy make this on "Best thing I ever made" and couldn't wait for an opportunity to try it. Roasted my own garlic for it, but thought that it had too much fat in it. If/when I make it again I will use far less oil, Overall, it was a big hit, and it will definitely go in the make again pile.
By LoveToCook1618
Pittsburgh
on December 30, 2012
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I saw Guy make this on "best thing I ever made" and couldn't wait to try it. I thought it was just ok, but some folks at the party loved it. I probably wouldn't make it again, but glad I tried it.
By mazz264
on October 28, 2012
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Delicious! I did make some modifications based on previous reviews. I only used 3 tablespoons of oil. I roasted my own garlic and ended up with about a half cup which was plenty to taste it but not be overpowered by it. I'm not a fan of cilantro so I left it out. I used about 1/3 cup of the mixture per layer (I had the large tortillas and used 6 layers (including the top. I grilled them on the stove and did use a little olive oil spray. They help up fairly well as finger food but we need forks to scoop up any of the filling that squeezed out. I think I'd like to try the onion mixture as a pasta sauce!
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