GARLIC ONION TORTILLA CAKE
Provided by Guy Fieri
Categories appetizer
Time P1DT5h30m
Yield 16 portions
Number Of Ingredients 11
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.
CARAMELISED ONIONS
Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages
Provided by Lulu Grimes
Categories Side dish
Time 50m
Number Of Ingredients 5
Steps:
- Heat the oil in a large deep frying pan over a low heat.
- Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
- Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.
Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
CARAMELIZED ONION TORTILLA
Although Americans think of the tortilla as the wrapper for a taco or for a burrito, Spaniards use the term to refer to flavorful egg dishes like this one, which is a cousin to the Italian Frittata, serve it hot or make it up to a day ahead(wrap it in plastic wrap and refrigerate), then serve at room temperature. Here the onions are caramelized and become sweet as they cook. You can add other vegetables such as thinly sliced potatoes. The recipe is courtesy of Paulette Mitchell, author of 10 cookbooks.
Provided by Barb G.
Categories Lunch/Snacks
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat; add onions; cover and cook for about 15 minutes, stirring once half way through.
- Reduce heat to low; cook, covered, stirring occasionally, until the onions are very soft and golden, about 45 minutes, let cool for 10 minutes.
- Whisk together the eggs, salt and pepper in a medium bowl; Stir into onions.
- Heat the remaining 2 tablespoons oil in a 10-inch skillet over medium heat; add the egg-onion mixture.
- Cook undisturbed for 3 minutes, then occasionally loosen the edges with a spatula to allow the uncooked portion to flow to the bottom of the pan until eggs are almost set, about 10 minutes.
- Place a plate over the top of the skillet; holding firmly together, invert the plate and the skillet so the tortilla falls onto the plate.
- Slide the tortilla back into the skillet, browned side side up; Cook until the bottom is browned and the inside is cooked through BUT still moist, about 5 minutes.
- Slide the tortilla onto a serving plate and cut into wedges, Serve hot, warm, or at room temperature, garnish with sage leaves.
Nutrition Facts : Calories 277.3, Fat 21.1, SaturatedFat 4.2, Cholesterol 317.2, Sodium 108.7, Carbohydrate 12.1, Fiber 1.6, Sugar 5.4, Protein 10.5
CARAMELIZED ONION AND JALAPENO QUESADILLAS
This is great for an appetizer or meal. You can add meat if you like, but I made a vegetarian option for meatless Monday! Top each quesadilla with sour cream, salsa, lettuce, and guacamole.
Provided by ALICIA26
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
- Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 40.9 g, Cholesterol 40 mg, Fat 26 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 11.8 g, Sodium 725.8 mg, Sugar 3.2 g
CARAMELIZED ONION QUESADILLAS
I love caramelized onions and this is a great way to use them. It's a little different in that the onions are chopped instead of sliced into rings. The recipe comes from a community cookbook.
Provided by Lvs2Cook
Categories Onions
Time 35m
Yield 24 pieces
Number Of Ingredients 8
Steps:
- Caramelized Onions: heat the olive oil in a large skillet and add the onion. Cook for 10 minutes or until tender. Add the vinegar and sugar. Cook for 3 minutes or until sugar is dissolved and the mixture is light brown. Remove from the heat.
- Place 3 tortillas on a baking sheet. Cover each tortilla with fontina cheese, caramelized onion and goat cheese. Top each with a second tortilla. Brush the tops with olive oil.
- Bake at 350°F for 8-10 minutes or until the tops are golden brown and the cheese is melted. Repeat until all ingredients are used.
- Cut each quesadilla into 4 wedges.
- Serve hot.
Nutrition Facts : Calories 109.8, Fat 6.5, SaturatedFat 2.9, Cholesterol 11.9, Sodium 176.7, Carbohydrate 8.7, Fiber 0.6, Sugar 1, Protein 4.1
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