{"id":10577,"date":"2026-07-04T21:12:01","date_gmt":"2026-07-04T21:12:01","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10577"},"modified":"2026-07-06T19:32:20","modified_gmt":"2026-07-06T19:32:20","slug":"onion-tortilla","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/onion-tortilla\/","title":{"rendered":"Crispy Onion Skillet Cake with White Wine and Leek Cream Sauce [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Crispy Onion Skillet Cake with White Wine & Leek Cream Sauce [Video]<\/span><\/h2>\n
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Onions that drive everyone crazy!<\/span>
<\/div>I learned this trick in a restaurant! Cheap and easy.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> to 6<\/span><\/span><\/div>\n\n
Author: <\/span>Rezeptliebhaber<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> medium<\/span> onions<\/span> yellow, finely sliced<\/span><\/li>
  • 6<\/span> whole (circular) slices<\/span> onion<\/span> (reserved for the top decoration)<\/span><\/li>
  • 1<\/span> Tbsp<\/span> Vegetable oil<\/span> (for frying, plus 1 Tbsp for brushing on the circular onion slices)<\/span><\/li>
  • 1<\/span> Tbsp<\/span> unsalted butter<\/span><\/li>
  • 1<\/span> Tbsp<\/span> balsamic vinegar<\/span><\/li><\/ul><\/div>

    <\/span>Flour Batter<\/span><\/h4>
    • 1<\/span> cup (~4.5oz)<\/span> cornflour<\/span><\/li>
    • 1<\/span> cup (~4\u00bcoz)<\/span> wheat flour<\/span><\/li>
    • 1<\/span> tsp<\/span> kosher salt<\/span><\/li>
    • ~1 to 1\u215b<\/span> cups (~ 240ml)<\/span> ice-cold water<\/span> (adjust amount for final consistency)<\/span><\/li><\/ul><\/div>

      <\/span>Dipping Sauce<\/span><\/h4>
      • 40<\/span> g (3 Tbsp)<\/span> butter<\/span><\/li>
      • 3-4<\/span> sprigs<\/span> fresh thyme <\/span> (or \u00bd tsp dried thyme)<\/span><\/li>
      • Grated zest of helf a lemon<\/span><\/li>
      • 1\u00bd – 2<\/span> Tbsp<\/span> capers<\/span> drained, and chopped<\/span><\/li>
      • 1<\/span> leek<\/span> washed thoroughly and thinly sliced crosswise (white part only)<\/span><\/li>
      • 100<\/span> ml (\u00bd cup)<\/span> white wine<\/span><\/li>
      • 100<\/span> ml (\u00bd cup)<\/span> cream<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>

        <\/span>Caramelize the Filling<\/span><\/h4>
        • Add vegetable oil and butter into a skillet, over medium heat. Mix until the butter foams. Add onions, toss in oil and butter until thoroughly coated. <\/span>
          <\/div>Cover, and simmer for a few minutes.<\/span><\/div><\/li>
        • Remove cover, and stir onions. Add 1 Tbsp balsamic vinegar, mix in, and allow to simmer until the liquid has evaporated.<\/span><\/div><\/li>
        • Transfer the onions to a medium bowl, and let them cool.<\/span><\/div><\/li><\/ul><\/div>

          <\/span>Prepare the Flour Batter<\/span><\/h4>
          • In a large bowl, combine cornflour, wheat flour salt, and mix together thoroughly. Gradually add water, combining with flour mixture until it reaches the consistency of sour cream (similar to heavy cream).<\/span><\/div><\/li>
          • Fold the flour batter into the cooled onions.<\/span><\/div><\/li><\/ul><\/div>

            <\/span>Fry the Onion Mixture<\/span><\/h4>
            • Heat vegetable oil in skillet over medium heat. Add the onion mixture, smoothing it into an even layer. Fry, first on one side, for 7 to 10 minutes.<\/span><\/div><\/li>
            • Brush oil over the six circular onion slices. Distribute them over the top of the fried mixture, and cover. Continue to fry, for 10 to 12 minutes.<\/span><\/div><\/li><\/ul><\/div>

              <\/span>Prepare the Dipping Sauce<\/span><\/h4>
              • In a saucepan, over medium heat, melt 40g \/ 3Tbsp of butter, add thyme sprigs, and the zest of half a lemon. Mix together.<\/span><\/div><\/li>
              • Add the finely chopped capers to the butter \/ thyme \/ lemon mixture. Mix.<\/span><\/div><\/li>
              • Thinly slice the leek, and add to the butter \/ thyme mixture. Mix until leek is incorporated into the mixture.<\/span><\/div><\/li>
              • Pour in 100ml \/ \u00bd cup of white wine. Mix, and let it simmer rapidly until reduced by half (about 3 minutes).<\/span><\/div><\/li>
              • Stir in 100 ml \/ \u00bd cup of cream. Turn heat to low, and simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.<\/span><\/div><\/li>
              • Place resulting mixture in a fine stainless steel mesh colander, remove the thyme sprigs, and press the mixture through the screen to remove solid bits.<\/span><\/div><\/li>
              • Pour the butter \/ thyme \/ lemon \/ capers mix into a small shallow dipping bowl.<\/span><\/div><\/li><\/ul><\/div>

                <\/span>Finish<\/span><\/h4>
                • Grease a 10-inch plate with vegetable oil (to ensure the cake will not stick).<\/span><\/div><\/li>
                • Remove the fried onion cake from the skillet.<\/span>
                  <\/div>Add vegetable oil to the skillet, over medium heat and add the cake to the skillet, so the circular onion slices are at the bottom. Fry the other side of the cake, covered, for 4 to 6 minutes.<\/span><\/div><\/li><\/ul><\/div>

                  <\/span>Serve<\/span><\/h4>
                  • Remove the skillet cover, flip the cake over on to the pre-oiled plate, displaying the circular onion slices on top.<\/span><\/div><\/li>
                  • Slice the cake, pizza-style, and serve with the dipping sauce.<\/span>
                    <\/div>Enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                    <\/div>\n\n<\/div><\/div>\n\n\n

                    <\/span>Video<\/span><\/h3>\n\n\n\n
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