Grilled Tortilla and Onion Cake

These go great with grilled shrimp marinated in garlic and rosemary. I think they are better cooked on the grill than in the broiler. They get crispier and smokier on the outside. Also, I wouldn't make them much more than 4 hours ahead because the tortillas get soggy and hard to slice.

I saw this recipe on the cover of Gourmet recipe 15 years ago. The mail came on a Friday in June with the magazine and I showed it to Frank saying I couldn't wait to try that recipe. That night we went to Frank's restaurant in Pawley's Island and they had that very dish on the menu. We tried it and thought it was great. Now we make it several times every spring and summer when Vidalia onions are in season.

Servings: About 8

twelve 7-8 inch fresh flour tortillas
1 1/2 pounds sweet onions such as Vidalia or Maui
2 tablespoons olive oil
3/4 cup minced fresh parsly leaves (I don't use quite as much)
3/4 cup mayonnaise, divided
1/3 cup freshly grated Parmesan cheese
1 tablespoon balsamic vinegar
about 3 dozen wooden toothpicks

1. Prepare grill.
2. On a rack 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. Alternatively, tortillas may be toasted on a stove-top griddle over moderately high heat. (I confess that I forgot to do this step on the ones I made for Vestry retreat.)
3. In a large non-stick skillet cook onions in oil over moderately low heat, stirring occasionally, until soft, about 15 minutes. Transfer onions to bowl and cool. Stir in parsley, Parmesan, 1/2 cup mayonnaise, and salt and pepper to taste.
4. Spread onion mixture on 11 tortillas, stacking them, and top the stack with the remaining tortilla. Wrap cake well in plastic wrap and chill at least 1 hour and up to 4 hours.
5. Discard plastic wrap and with a large sharp knife cut cake into 3/4 inch wide slices (not wedges). Turn each slice onto its side and secure ends and middle with wooden picks.
6. 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.
7. Grill slices, mayonnaise sides down, until golden brown, 3-4 minutes. Brush tops with remaining mayonnaise mixture, turn slices, and grill until golden brown, 3-4 minutes more.
Alternatively, broil slices on rack of broiler pan about 4 inches from heat, mayonnaise sides up until golden brown, turn slices and brush tops with mayonnaise mixture and contintue to brown.
8. Discard wooden picks before serving.