This savory quesadilla tastes exactly like French onion soup.
Once the onions are caramelized, it comes together quickly.
To help the cheese melt, let the onions come to room temperature before adding them to the quesadilla.
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.
Carson Downing (photographer); Annie Probst (food stylist); Joseph Wanek (prop stylist)
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.
Carson Downing (photographer); Annie Probst (food stylist); Joseph Wanek (prop stylist)
Add cheese and salt to the onion mixture; toss to combine.
Place tortillas on a clean work surface.
Top half of each tortilla with a heaping 1/4 cup onion mixture.
Carson Downing (photographer); Annie Probst (food stylist); Joseph Wanek (prop stylist)
Fold tortillas in half, pressing gently to flatten.
Heat 1 teaspoon oil in the skillet over medium heat.
Add 2 quesadillas; cook, turning once, until golden, 2 to 3 minutes per side.
Carson Downing (photographer); Annie Probst (food stylist); Joseph Wanek (prop stylist)
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
