Active Time:1 hr 5 minsTotal Time:1 hr 5 minsServings:4Jump to Nutrition Facts

Active Time:1 hr 5 minsTotal Time:1 hr 5 minsServings:4

Active Time:1 hr 5 mins

Active Time:

1 hr 5 mins

Total Time:1 hr 5 mins

Total Time:

Servings:4

Servings:

4

Jump to Nutrition Facts

Carson Downing (photographer); Annie Probst (food stylist); Joseph Wanek (prop stylist)

overhead view of all ingredients on a countertop and in various bowls/dishes

Cook Mode(Keep screen awake)Ingredients2tablespoonsplus 2 teaspoons canola oil, divided2mediumyellow onions, thinly sliced (about 4 cups)2teaspoonssherry vinegar½cupunsalted beef broth1teaspoonchopped fresh thyme½teaspoonground pepper1cupshredded Gruyère cheese⅛teaspoonsalt4(6 inch)whole-wheat tortillas

Cook Mode(Keep screen awake)

Ingredients

2tablespoonsplus 2 teaspoons canola oil, divided

2mediumyellow onions, thinly sliced (about 4 cups)

2teaspoonssherry vinegar

½cupunsalted beef broth

1teaspoonchopped fresh thyme

½teaspoonground pepper

1cupshredded Gruyère cheese

⅛teaspoonsalt

4(6 inch)whole-wheat tortillas

DirectionsHeat 2 tablespoons oil in a large nonstick skillet over medium heat. Add onions; cook, stirring often, until caramelized and golden brown, 40 to 50 minutes, reducing heat as needed so the onions don’t burn.Carson Downing (photographer); Annie Probst (food stylist); Joseph Wanek (prop stylist)Increase the heat to medium-high; stir in vinegar. Cook, stirring constantly, until the liquid evaporates, about 30 seconds. Stir in broth, thyme and pepper. Cook, stirring constantly, until the liquid is reduced completely, 2 to 3 minutes. Transfer the onion mixture to a medium heatproof bowl. Wipe the pan clean. Add cheese and salt to the onion mixture; toss to combine.Carson Downing (photographer); Annie Probst (food stylist); Joseph Wanek (prop stylist)Place tortillas on a clean work surface. Top half of each tortilla with a heaping 1/4 cup onion mixture. Fold tortillas in half, pressing gently to flatten.Carson Downing (photographer); Annie Probst (food stylist); Joseph Wanek (prop stylist)Heat 1 teaspoon oil in the skillet over medium heat. Add 2 quesadillas; cook, turning once, until golden, 2 to 3 minutes per side. Transfer to a cutting board; tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and 2 quesadillas. Cut into wedges and serve.Carson Downing (photographer); Annie Probst (food stylist); Joseph Wanek (prop stylist)To make aheadRefrigerate onions (Steps 1 & 2) in an airtight container for up to 4 days.Originally appeared: EatingWell.com, September 2023

Directions

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add onions; cook, stirring often, until caramelized and golden brown, 40 to 50 minutes, reducing heat as needed so the onions don’t burn.Carson Downing (photographer); Annie Probst (food stylist); Joseph Wanek (prop stylist)Increase the heat to medium-high; stir in vinegar. Cook, stirring constantly, until the liquid evaporates, about 30 seconds. Stir in broth, thyme and pepper. Cook, stirring constantly, until the liquid is reduced completely, 2 to 3 minutes. Transfer the onion mixture to a medium heatproof bowl. Wipe the pan clean. Add cheese and salt to the onion mixture; toss to combine.Carson Downing (photographer); Annie Probst (food stylist); Joseph Wanek (prop stylist)Place tortillas on a clean work surface. Top half of each tortilla with a heaping 1/4 cup onion mixture. Fold tortillas in half, pressing gently to flatten.Carson Downing (photographer); Annie Probst (food stylist); Joseph Wanek (prop stylist)Heat 1 teaspoon oil in the skillet over medium heat. Add 2 quesadillas; cook, turning once, until golden, 2 to 3 minutes per side. Transfer to a cutting board; tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and 2 quesadillas. Cut into wedges and serve.Carson Downing (photographer); Annie Probst (food stylist); Joseph Wanek (prop stylist)To make aheadRefrigerate onions (Steps 1 & 2) in an airtight container for up to 4 days.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add onions; cook, stirring often, until caramelized and golden brown, 40 to 50 minutes, reducing heat as needed so the onions don’t burn.

overhead view of onions browning in a pan, broth and seasonings on the side

Increase the heat to medium-high; stir in vinegar. Cook, stirring constantly, until the liquid evaporates, about 30 seconds. Stir in broth, thyme and pepper. Cook, stirring constantly, until the liquid is reduced completely, 2 to 3 minutes. Transfer the onion mixture to a medium heatproof bowl. Wipe the pan clean. Add cheese and salt to the onion mixture; toss to combine.

overhead view of cooked onions and grated cheese mixed in a bowl

Place tortillas on a clean work surface. Top half of each tortilla with a heaping 1/4 cup onion mixture. Fold tortillas in half, pressing gently to flatten.

small tortillas on a cutting board, bowl with onion and cheese mixture, one tortilla half covered with mixture, two tortillas folded in half filled with onion and cheese mixture

Heat 1 teaspoon oil in the skillet over medium heat. Add 2 quesadillas; cook, turning once, until golden, 2 to 3 minutes per side. Transfer to a cutting board; tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and 2 quesadillas. Cut into wedges and serve.

French Onion Quesadilla

To make ahead

Refrigerate onions (Steps 1 & 2) in an airtight container for up to 4 days.

Originally appeared: EatingWell.com, September 2023

Rate ItPrint

Nutrition Facts(per serving)322Calories19gFat31gCarbs13gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.