If you like onions at all, you will really, really like this. Make the onions to top a steak or fish the night before, then save some for this a couple of mornings later.
Butter onion quesadilla
- 4 flour tortillas, 8 inch diameter
- 4 large onions
- 3T butter, or butter and canola oil, mixed
- ¼ cup cheddar cheese (optional)
One or more days before:
Slice onions thinly into rings, then cut rings in half. Melt butter in a heavy skillet, then add all the onions. Turn the heat very low, and cover, Stir every 10 minutes or so – the objective is to turn them golden, and have them start to melt into one another, but not to brown them at all. Saute for a half hour or more. It will be worth the time spent. Reserve one cup for the quesadillas, and use the rest for covering meat or fish, serving on a hamburger, or other use.
Night before
Set oven to preheat to 450° in the morning
Next morning:
Lay tortillas out on cookie sheet.
Arrange ¼ cup on half of each tortilla
Fold tortilla half over onions
Put sheet in oven for 3 minutes, take out and turn quesadillas, then cook for another 2 – 3 minutes
Serve
.
NOTES:
- A bit of dill or tarragon sprinkled on onions before closing the tortilla is a nice variation
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