Cook Time: Total 16-24 hours, 20min Prep, 15 min cook
3/4 Cup Roasted Garlic
1/2 Cup Canola Oil
4 Cups Small-Diced Red Onion (~ 2 Lbs)
3 Tbs Unsalted Butter
2 Tbs Sugar
5 Tbs grated Parmesan
1/4 Cup Mayonnaise
3 Tbs Minced Fresh Parsley
Kosher salt and Freshly Ground Black Pepper
Twelve 8-Inch Flour Tortillas
2 Tbs Balsamic Vinegar
1) Preheat oven to 350 F and roast garlic for 40 mins, until garlic is soft.2) Heat canola oil in large frying pan over medium heat. Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly.
3) Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
4) Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine.
5) Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.6) Reserve 1/3 of the mixture in the refrigerator to use to make the dipping sauce. Spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set.
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