![overhead view of all ingredients on a countertop and in various bowls/dishes](https://www.eatingwell.com/thmb/kWmNqay7Lyu4-AzihE8WJk2eFzM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8070345-french-onion-quesadilla-ingredients-348e10847b274272bd336f0f773122dc.jpg)
Carson Downing (photographer); Annie Probst (food stylist); Joseph Wanek (prop stylist)
Ingredients
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2 tablespoons plus 2 teaspoons canola oil, divided
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2 medium yellow onions, thinly sliced (about 4 cups)
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2 teaspoons sherry vinegar
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½ cup unsalted beef broth
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1 teaspoon chopped fresh thyme
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½ teaspoon ground pepper
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1 cup shredded Gruyère cheese
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⅛ teaspoon salt
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4 (6 inch) whole-wheat tortillas
Directions
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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)
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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)
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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)
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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 ahead
Refrigerate onions (Steps 1 & 2) in an airtight container for up to 4 days.
Nutrition Facts (per serving)
322 | Calories |
19g | Fat |
31g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 1 quesadilla | |
Calories 322 | |
% Daily Value * | |
Total Carbohydrate 31g | 11% |
Dietary Fiber 4g | 14% |
Total Sugars 5g | |
Protein 13g | 26% |
Total Fat 19g | 24% |
Saturated Fat 6g | 30% |
Cholesterol 31mg | 10% |
Vitamin A 282IU | 6% |
Vitamin C 9mg | 10% |
Vitamin D 7IU | 2% |
Vitamin E 2mg | 13% |
Folate 25mcg | 6% |
Vitamin K 8mcg | 7% |
Sodium 460mg | 20% |
Calcium 325mg | 25% |
Iron 1mg | 6% |
Magnesium 48mg | 11% |
Potassium 278mg | 6% |
Zinc 2mg | 18% |
Vitamin B12 1mcg | 42% |
Omega 3 1g |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* 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.