Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 tablespoons unsalted butter

  3. 2 sweet onions, peeled, halved and thinly sliced

  4. 1 tablespoon balsamic vinegar

  5. 2 teaspoons chopped fresh thyme leaves

  6. 9 (6-inch) flour tortillas, or 9 (12-inch) flour tortillas , cut to 6-inch size Salt and freshly ground pepper

  7. 1 pound Camembert , thinly sliced Canola oil Apple Chutney, recipe follows Fresh thyme sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the grill to medium. Heat the oil and butter in a large saute pan over medium heat. Add the onions and slowly cook until caramelized, about 45 minutes. Then stir in the balsamic vinegar and thyme. Let cool slightly before using in quesadilla . Place 6 quesadillas on a flat surface and divide the cheese and onions among the tortillas. Season filling with salt and pepper. Stack the tortillas to make 3 (2-layer) tortillas, and top with the remaining tortillas. Brush the tops with oil and grill , oiled-side down, until golden brown, about 2 to 3 minutes. Flip the quesadillas, close the cover, and grill until the cheese has melted, about 5 minutes. Slice into quarters, and place 3 quarters on each of 4 plates. Top with a dollop of the apple chutney and a sprig of fresh thyme.


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