GARLIC-ONION TORTILLA CAKE
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.
ONION AND GARLIC BREAD
Provided by Rachael Ray : Food Network
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
- Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper
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.
GARLIC-ONION TORTILLA STACK
Provided by Guy Fieri
Categories side-dish
Time 16h50m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
CARAMELISED ONION TORTILLA
Serve this vegetarian baked Spanish omelette with potato slices and sweet onion in thick wedges
Provided by Jennifer Joyce
Categories Buffet, Starter
Time 55m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Using a large frying pan, soften the onions with 1 tbsp olive oil and some seasoning. Cook over a low heat for 20 mins or until golden and caramelised.
- Place the potato slices, 3 tbsp olive oil and seasoning onto a large baking tray or 2 small ones and toss them around. Bake for 15 mins until potatoes are soft, but not brown.
- Mix the eggs in a large bowl with more seasoning. When the potatoes and onions are done, toss them in and mix well. Add the remaining 1 tbsp oil to a 20cm frying pan, warm it and pour in the egg mixture. Allow to cook slowly over a low heat for 20-25 mins.
- When nearly all the liquid egg is gone, you will need to flip it over. Place a plate on top of the pan and invert the tortilla, holding the plate firmly while doing so. Slide the tortilla back into the pan and cook for another 3-4 mins. Alternatively, if you aren't too confident about flipping and your pan is ovenproof, place the pan under the grill for a few mins until the top is done. Serve cut into wedges, warm or at room temperature.
Nutrition Facts : Calories 215 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 8 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
GARLIC AND ONION TORTILLA CAKE
I got this recipe while watching Guy Fieri on Food Network and tried it. It sounds odd. But I was amazed how good it is. I'm posting it here for safe keeping.
Provided by kmergirl
Categories Lunch/Snacks
Time P1DT15m
Yield 4-6 serving(s)
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.
Nutrition Facts : Calories 892.5, Fat 58.9, SaturatedFat 11.6, Cholesterol 32.2, Sodium 843.2, Carbohydrate 80.9, Fiber 5.6, Sugar 16.1, Protein 13.2
GRILLED TORTILLA AND ONION CAKE
Categories Cheese Dairy Onion Appetizer Broil Vegetarian Parmesan Summer Grill Chill Grill/Barbecue Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 slices
Number Of Ingredients 8
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
GARLIC ONION TORTILLA STACK
The garlic onion stack turned out to be one of the number one selling appetizers at Johnny Garlic's restaurant, owned by Guy Fieri. This is from his cookbook, Guy Fieri's Food. Guy says this isn't difficult, but allow yourself enough time(it has to sit 12-24 hours in fridge) . Enjoy!
Provided by Sharon123
Categories Grains
Time 1h
Yield 6-8
Number Of Ingredients 12
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!
Nutrition Facts : Calories 759.8, Fat 43.3, SaturatedFat 8.8, Cholesterol 21.5, Sodium 855.1, Carbohydrate 80.7, Fiber 5.7, Sugar 12.5, Protein 13.3
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