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 mayonnaise
3 tablespoons minced cilantro leaves
Salt and pepper
12 flour tortillas
2 tablespoons balsamic vinegar

Instructions

In large skillet over medium heat, heat oil. Add onions and cook 5 minutes, stirring to carmelize but not over-browned. Add butter and sugar and cook until onions are nicely carmelized (about 15 minutes). Remove from heat and cool.

Once cooled, mix together the remaining ingredients except for the tortillas and vinegar. Refrigerate at least 4 hours.

Set aside 1/3 of mixture for the dipping sauce. Evenly spread 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 stack in plastic wrap and let set for 12 to 24 hours in refrigerator.

Heat a grill. Cut the stack into 16 wedges. Grill each wedge on each side until warmed and grill marks appear.

Mix reserved onion mixture with balsamic vinegar for dipping sauce.

Serve torilla wedges with dipping sauce.

Appetizer