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1
Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.
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2
Meanwhile, in a large skillet over medium heat, heat the canola oil.
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3
Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly.
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4
Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
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5
Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine.
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6
Remove from the heat, transfer to a medium bowl and set aside to cool.
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7
Cover and refrigerate for at least 4 hours.
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8
Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce.
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9
Evenly spread the remaining mixture on the top of 11 of the tortillas.
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10
Stack the tortillas on top of one another and top with the remaining tortilla.
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11
Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
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12
Preheat a grill to medium.
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13
Cut the stack into 16 wedges.
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14
Using tongs, grill each wedge on the cut sides until it's warmed and grill marks appear.
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15
Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste.
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16
Serve the wedges with the dipping sauce.
