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SERVES:
4 10-inch round quesadillas

INGREDIENTS:

• 6 medium large white onions


• 3-4 Tbs olive oil


• 1 Tbs fresh chopped thyme (optional)


• 8-12 ounces grated cheddar cheese


• 8 10-inch flour tortillas


• Olive oil for lightly brushing outsides of tortillas before cooking


• Tomato salsa for serving on side (optional)

PROCEDURE:

Cut the top and bottom off of and peel 6 small to medium size onions. Then cut each one in half, from top to bottom, and then cut each half lengthwise into thin slices keeping a flat surface on the cutting board as you go.

This might seem like a lot of onions but they're going to cook down quite a bit in a large pan, in a bit of olive oil on medium to medium high heat.

Be patient and stay with the onions stirring them around often as they are cooking down and softening up. At some point, you can add 1 Tbs of freshly chopped thyme if you're using it.

The onions will take about 1/2 hour to develop a nice caramelized look and then take them off the heat and spread them out on a plate to cool down in the fridge for a bit before assembling the quesadillas.

Top one flour tortilla with some of the grated cheese and top that with some of the caramelized onions, sprinkle a little more cheddar cheese on top and then place another tortilla shell on top of that.

Put a little bit of olive oil in a large, nonstick pan, and brush that around, on medium high heat and then very carefully add one quesadilla. Brush a little more oil over the top of that and press it down with a spatula.

Stay with that and, when the first side is a nice golden brown, invert a plate on top of the quesadilla then gently flip the pan over and carefully slide the quesadilla back into the pan. Put it back on the heat and do the same thing to the second side. Slice into wedges and serve.

HINTS:

Try adding crispy bacon or chopped smoked ham to the mix as you are stuffing the quesadillas.