Garlic Onion Tortilla Cake Recipes

Steps:

• Prepare the roasted garlic: Preheat the oven to 375degrees. Cut the top 1/2 inch off the heads of garlic. Place on a large piece of foil and drizzle with the olive oil. Wrap foil tightly and place the package in a small baking dish. Roast until soft and lightly browned, about 1 hour.
• Meanwhile, prepare the tortilla cake: Combine the canola oil and onions in a large saute pan over medium heat. Cook for 5 minutes, stirring to caramelize but not over-brown. Add the butter and sugar. Once the onions have caramelized, remove from the heat and cool.
• Once cooled, thoroughly mix the onions with the parmesan, mayonnaise and cilantro. Squeeze the roasted garlic out of their skins and stir into the onion mixture. Refrigerate for at least 30 minutes.
• Set aside of the onion mixture for the dipping sauce. Spread 2 tablespoons of the mixture on top of a tortilla and cover with another tortilla. Repeat spreading and stacking the tortillas, finishing with a tortilla with no mixture on top. Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator.
• After the stack has set up, cut into 16 wedges. Preheat a grill or grill pan; warm wedges over medium heat until both sides are marked. Combine the remaining onion mixture with the balsamic vinegar to make the dipping sauce.

Steps:

• Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.
• Meanwhile, in a large skillet over medium heat, heat the canola oil. Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly. Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
• Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.
• Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly 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 up.
• 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.
• Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste. Serve the wedges with the dipping sauce.

Steps:

• 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.

Steps:

• Prepare grill
• On a rack set about 5 inches over glowing coals toast tortillas lightly a few at a time, turning them once, until they begin to puff on each side but are still soft. Alternatively, tortillas may be toasted on a stove-top griddle over moderately high heat.
• In a large non-stick skillet cook onions in oil over moderately low heat, stirring occasionally, until soft, about 15 minutes. Transfer onions to a bowl and cool. Stir in parsley, Parmesan, 1/2 cup mayonnaise, and salt and pepper to taste.
• Spread onion mixture on 11 tortillas, stacking them, and top the stack with remaining tortilla. Wrap cake well in plastic wrap and chill at least 1 hour and up to 4 hours.
• Discard plastic wrap and with large sharp knife cut cake into 3/4-inch-wide slices (not wedges). Turn each slice onto its side and secure ends and middle with wooden picks.
• In a small bowl stir together vinegar and remaining 1/4 cup mayonnaise and brush some of mixture on a cut side of each slice.
• Grill slices, mayonnaise sides down, until golden brown, 3 to 4 minutes. Brush tops with remaining mayonnaise mixture, turn slices, and grill until golden brown, 3 to 4 minutes more.
• Alternatively, broil slices on rack of broiler pan about 4 inches from heat, mayonnaise sides up, until golden brown, 3 to 4 minutes. Turn slices and brush tops with remaining mayonnaise. Broil until golden brown, 3 to 4 minutes more.
• Discard wooden picks

Steps:

• In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring regularly, until lightly browned but not overly dark.
• Add the butter and sugar and cook until the onion has thoroughly browned and caramalized, about 20-25 minutes. Remove from the heat, move to a medium bowl, and set aside to cool down.
• Add the garlic, Parmesan cheese, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Cover and chill in the fridge for at least 4 hours.
• Reserve 1/3 of the mixture in the fridge to use to make the dipping sauce.
• Evenly spread the remaining mixture on the top of all of the toritllas. Stack the tortillas on top of one another and top with the last tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12-24 hours to set up.
• Preheat a grill to medium heat. Cut the stack into 16 wedges. Using tongs, grill each wedge on all sides until it is warmed and grill marks appear.
• Serve with the dipping sauce and enjoy!