Garlic-Onion Tortilla Cake Recipe

Name: Garlic-Onion Tortilla Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole heads garlic; 1 tablespoon extra-virgin olive oil; 1 cup canola oil; 4 cups finely chopped red onions (about 5 medium); 3 tablespoons unsalted butter; 2 tablespoons sugar; 5 tablespoons grated parmesan cheese; 1/4 cup mayonnaise; 2 tablespoons minced fresh cilantro; 12 large flour tortillas; 2 tablespoons balsamic vinegar

Servings: persons

4 whole heads garlic
1 tablespoon extra-virgin olive oil
1 cup canola oil
4 cups finely chopped red onions (about 5 medium)
3 tablespoons unsalted butter
2 tablespoons sugar
5 tablespoons grated parmesan cheese
1/4 cup mayonnaise
2 tablespoons minced fresh cilantro
12 large flour tortillas
2 tablespoons balsamic vinegar

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.

2191

kcal

Calories

Fat

291

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 whole heads garlic, 1 tablespoon extra-virgin olive oil, 1 cup canola oil, 4 cups finely chopped red onions (about 5 medium), and more.

Yes, Garlic-Onion Tortilla Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Garlic-Onion Tortilla Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions