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Ingredients
- Twelve, (7- to 8-inch) flour tortillas
- 1 1/2 lb Red onions, minced fine (about 3 c.)
- 2 Tbsp. Extra virgin olive oil
- 3/4 c. Chopped fresh parsley leaves
- 1/3 c. Freshly grated Parmesan cheese
- 3/4 c. Mayonnaise
- 1 Tbsp. Balsamic vinegar
- 3 doz wooden picks, about
Directions
- Prepare grill.
- On a rack set about 5 inches over glowing coals toast tortillas lightly a few at a time, turning them once, till 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, till soft, about 15 min. Transfer onions to a bowl and cold. Stir in parsley, Parmesan, 1/2 c. mayonnaise, and salt and pepper to taste.
- Spread onion mix on 11 tortillas, stacking them, and top the stack with remaining tortilla. Wrap cake well in plastic wrap and refrigerateat least 1 hour and up to 4 hrs.
- Throw away 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 c. mayonnaise and brush some of mix on a cut side of each slice.
- Grill slices, mayonnaise sides down, till golden, 3 to 4 min.
- Brush tops with remaining mayonnaise mix, turn slices, and grill till golden, 3 to 4 min more.
- Alternatively, broil slices on rack of broiler pan about 4 inches from heat, mayonnaise sides up, till golden, 3 to 4 min. Turn slices and brush tops with remaining mayonnaise. Broil till golden, 3 to 4 min more.
- Throw away wooden picks.
- Makes about 8 slices.
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