-
1
Prepare the roasted garlic: Preheat the oven to 375degrees.
-
2
Cut the top 1/2 inch off the heads of garlic.
-
3
Place on a large piece of foil and drizzle with the olive oil.
-
4
Wrap foil tightly and place the package in a small baking dish.
-
5
Roast until soft and lightly browned, about 1 hour.
-
6
Meanwhile, prepare the tortilla cake: Combine the canola oil and onions in a large saute pan over medium heat.
-
7
Cook for 5 minutes, stirring to caramelize but not over-brown.
-
8
Add the butter and sugar.
-
9
Once the onions have caramelized, remove from the heat and cool.
-
10
Once cooled, thoroughly mix the onions with the parmesan, mayonnaise and cilantro.
-
11
Squeeze the roasted garlic out of their skins and stir into the onion mixture.
-
12
Refrigerate for at least 30 minutes.
-
13
Set aside of the onion mixture for the dipping sauce.
-
14
Spread 2 tablespoons of the mixture on top of a tortilla and cover with another tortilla.
-
15
Repeat spreading and stacking the tortillas, finishing with a tortilla with no mixture on top.
-
16
Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator.
-
17
After the stack has set up, cut into 16 wedges.
-
18
Preheat a grill or grill pan; warm wedges over medium heat until both sides are marked.
-
19
Combine the remaining onion mixture with the balsamic vinegar to make the dipping sauce.
