Prep 20 mins
Cook 40 mins
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!
- 158.51 ml canola oil (or other mild oil)
- 946.36 ml red onions, diced small (about 2 pounds)
- 44.37 ml unsalted butter
- 29.58 ml sugar
- 177.44 ml roasted garlic
- 73.94 ml parmesan cheese, grated
- 59.14 ml mayonnaise
- 44.37 ml minced cilantro
- kosher salt
- fresh ground black pepper
- 12 (96 inch) flour tortillas
- 29.58 ml balsamic vinegar
- 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!