Garlic-Onion Stacks


Cook Time: Total 16-24 hours, 20min Prep, 15 min cook


3/4 Cup Roasted Garlic
Olive Oil
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.

photo 1
3) Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
photo 24) 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.

photo 3 photo 47) Preheat a grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on the cut sides until it’s warmed and grill marks appear.

8) Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste. Serve the wedges with the dipping sauce.


1 thought on “Garlic-Onion Stacks

  1. Pingback: Garlic-Onion Stacks | Smartchefblog

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s