Grilled Tortilla and Onion Cake

1. 1

   Prepare grill

2. 2

   On a rack set about 5 inches over glowing coals toast tortillas lightly a few at a time, turning them once, until they begin to puff on each side but are still soft.

3. 3

   Alternatively, tortillas may be toasted on a stove-top griddle over moderately high heat.

4. 4

   In a large non-stick skillet cook onions in oil over moderately low heat, stirring occasionally, until soft, about 15 minutes.

5. 5

   Transfer onions to a bowl and cool.

6. 6

   Stir in parsley, Parmesan, 1/2 cup mayonnaise, and salt and pepper to taste.

7. 7

   Spread onion mixture on 11 tortillas, stacking them, and top the stack with remaining tortilla.

8. 8

   Wrap cake well in plastic wrap and chill at least 1 hour and up to 4 hours.

9. 9

   Discard plastic wrap and with large sharp knife cut cake into 3/4-inch-wide slices (not wedges).

10. 10

    Turn each slice onto its side and secure ends and middle with wooden picks.

11. 11

    In a small bowl stir together vinegar and remaining 1/4 cup mayonnaise and brush some of mixture on a cut side of each slice.

12. 12

    Grill slices, mayonnaise sides down, until golden brown, 3 to 4 minutes.

13. 13

    Brush tops with remaining mayonnaise mixture, turn slices, and grill until golden brown, 3 to 4 minutes more.

14. 14

    Alternatively, broil slices on rack of broiler pan about 4 inches from heat, mayonnaise sides up, until golden brown, 3 to 4 minutes.

15. 15

    Turn slices and brush tops with remaining mayonnaise.

16. 16

    Broil until golden brown, 3 to 4 minutes more.

17. 17

    Discard wooden picks

* Per serving · 4 servings · Values may vary.