| Level: | Easy |
| Total: | 16 hr 50 min |
| Prep: | 20 min |
| Inactive: | 16 hr |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons minced fresh cilantro
- 3/4 cup roasted garlic
- Olive Oil
- 2/3 cup canola oil
- 4 cups small-diced red onion (about 2 pounds)
- 3 tablespoons unsalted butter
- 2 tablespoons sugar
- 5 tablespoons grated Parmesan
- 1/4 cup mayonnaise
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Twelve 8-inch flour tortillas
- 2 tablespoons balsamic vinegar
Instructions
- Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.
- Meanwhile, in a large skillet over medium heat, heat the canola oil. Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly. Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
- Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.
- Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
- Preheat a grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on the cut sides until it’s warmed and grill marks appear.
- Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste. Serve the wedges with the dipping sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 603 |
| Total Fat | 39 g |
| Saturated Fat | 7 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 10 g |
| Cholesterol | 18 mg |
| Sodium | 676 mg |
Reviews
SO good! Definitely time consuming, but such a hit. House smelled amazing during prep and everyone absolutely love it. Huge hit for weekends during quarantine!
Made this shortly after watching Guy make it. Delicious with raves. Am just getting back to cooking again and will caramelize the onions in the slow cooker this time. Also, I intend to use a cast-iron skillet to help compress the stack.
Superb….Delicious….Excellent….I wish I can find more words to praise this recipe….
OMG, what a great recipe. I didn’t change anything, all I did was smashed the garlic after roasting it. Let the stack sit for 24 hours, turning it over about every 8 hours. Didn’t have a grill pan, so I used my ungreased – seasoned cast iron (using the rule, don’t turn it till it gives). Served it with a simple chopped salad. I guess the only change was that I forgot to reserve the 1/3 cup of the mixture, so did that after adding the rest of the ingredients. I browned it straight from the fridge, so it really held together during the browning. I added the balsamic to the 1/3 cup mixture and served it straight up, no processing. I also served it with my homemade hot sauce (sauce 17). Next time I think I will make 2 stacks, one with habanero peppers added. The folks that thought it was too garlicky, well I guess don’t really like garlic, for it needs to be garlicky if it is called Johnny Garlic’s Garlic/Onion Stack. This is going in the “book” to be remembered to make again.
The first two bites of ‘the stack’ were wonderful, and after that it was too ‘thick’ and heavy. However, I reserved my ‘dipping sauce’ before adding the cheese and must say I will surely go through all those stages again to make the sauce alone, especially for special occasions. The combination of roasted garlic, carmelized onions and balsamic were AMAZING. People were adding dabs of it to everything, and I think it would make a great addition to any meat platter.
Just ok. Flavors are all over the place. Lot of work. In the end I just put it in the food processer to create more of a dip since one of the comments states that it was not as good the second day due to it becoming soggy. Not worth the effort in my book.
I really enjoyed this recipe the first day. The leftovers were not as enjoyable but still good. It’s a bit time consuming but I am sure to make it again as a special treat one day, especially when a garlic craving hits. One warning though, it’s very garlicky! I love garlic but if you are not a fan of garlic know that your kitchen is likely to smell like this treat for a day or two. Thanks, Guy! I may never have the opportunity to grace your restaurant so it was a pleasure to get to try one of the dishes served there.
This is the second time I made this recipe. The first time I followed it exactly. This time I used vidalia onions. After following all the steps I did process the mixture in a food processor and i liked the texture better. It is chilling now for grilling tonight with bbq chicken. This is an awesome recipe. Not sure why the bad reviews. Maybe they can’t follow directions, or they need to appear on one of Anne Burrell’s tv shows.
befofe i made this i read all the reviews and watched both videos one person threw it in the trash every one else said it was good or grate i thought this was going to be my new recipe for lions and wings games i could not wait to make it I THREW IT IN THE GARBAGE TO WHAT A WASTE OF TIME HAD TO GIVE IT 1 STAR WOULD NOT LET ME GIVE IT O STARS
I just watched the show again. The recipe on the website is exactly what he used on the show. He did use canola oil , red onions, he didn’t use balsamic in the mixture, only in the dip. He didn’t puree the onions.