Caramelized Onion, Steak and Gruyère Quesadillas


Makes 32 servings Approximate preparation time: 1 hour


No servings information available


  1. 3 pounds yellow onions
  2. ½ cup (1 stick) unsalted butter
  3. ¼ teaspoon kosher salt
  4. ¼ teaspoon freshly ground black pepper
  5. 8 ounces Gruyère cheese
  6. 1½ pounds sirloin steak
  7. 16 8-inch flour tortillas

Nutritional information

Nutritional information per ¼ quesadilla: Calories 166 (44% from fat) | carb. 15g | pro. 8g | fat 8g | sat. fat 4g | chol. 28mg | sod. 208 mg | calc. 112mg | fiber 0g


Insert the slicing disc, adjusted to 2 mm, into the large work bowl of the Cuisinart® Food Processor, and slice the onions. Place a large skillet over medium-low heat and add the butter. Once the butter is melted, add the onions with salt and pepper to the skillet and cook over low heat for about 1 hour, until onions are completely soft and caramel in color. While onions are caramelizing, replace the slicing disc with the reversible shredding disc on the medium shredding side and process the Gruyère. Grill or pan-roast the steaks until rare to medium-rare (steaks will continue to cook in the quesadillas). Allow steaks to cool and then thinly slice. To assemble: evenly place ¼ cup of onions on a tortilla and top with 4 to 5 slices of steak, ¹∕³ cup of shredded cheese and then top with another tortilla. Repeat with remaining ingredients. Preheat the Cuisinart® Griddler®, fitted with the griddle plates in the closed position, to 375°F. Brush the top and bottom tortillas lightly with oil and grill until the cheese is melted and the tortillas are golden and crisp, about 3 minutes. Quesadillas can also be prepared in a 375°F oven, baked on parchment lined baking trays. To serve: Cut quesadillas into quarters and serve with guacamole and sour cream. Note: The flavor of the caramelized onions is well-worth the time it takes to prepare them.