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 bridgitteg_6764856
Aiken, SC
on October 19, 2011
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YUM YUM YUM! I have made it three times for different groups of friend. Everyone love this recipe.
By The Petite Gourmet
Portland, OR
on September 08, 2011
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I guess some people are just plain crazy, because this recipe is AH-MAY-ZING! I can't even describe how much I love it. It's the coolest, most unique party dish, and every time I've made it for other people, their minds are absolutely blown. I have a feeling that some of the complaints from other reviewers is a result of them not following the recipe properly: as it says in the instructions, it takes a solid 28 hours to make. The one time I made it and didn't let the sauce sit for 24 hours, it was too runny - every other time was perfect. Guy is a genius, I love his food, and this recipe certainly didn't disappoint!
By angeloco
St Augustine Be...
on March 12, 2011
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What a great and unusual recipe. Wow, I can't say enough good things about it. Everytime I have made this it has been the hit of the evening and people have eaten seconds of this instead of the main course. I agree with others, the filling only makes enough for 8 layers but that's enough and I might start making even less. I use soaked in water toothpicks to hold it together and also spray with cooking spray before grilling. I also do not try and stand up on its side like shown on the show. It is not necessary as it is fabulous just grilled flat. Love the dip. Also tried Bobby Flay's Habanero and Mint glaze on it last night and it was great.
Read all 37 reviews