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Appetizers


2/3 cup canola oil
4 cups small-diced red onion (about 2 pounds)
3 tablespoons unsalted butter
2 tablespoons sugar
� cup roasted garlic
5 tablespoons grated Parmesan cheese
� cup mayonnaise
3 tablespoons minced cilantro
Kosher salt and freshly ground black pepper
Twelve 8-inch flour tortillas
2 tablespoons balsamic vinegar

1. 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, about 20 to 25 minutes. Remove from the heat, transfer to a medium bowl, and set aside to cool.
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2. Add the garlic, Parmesan, mayonnaise, cilantro, and salt and pepper to taste and stir to combine. Cover and refrigerate for at least 4 hours.
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3. 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.
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4. Preheat a grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on all sides until it is warmed and grill marks appear.
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5. Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste.
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6. Serve the wedges with the dipping sauce.

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