French Onion Quesadillas
Everything you love about French onion soup, in quesadilla form! Caramelized onions (scented with sherry and thyme), gooey Swiss cheese, and toasty tortillas – all in one bite! Most delicious quesadilla ever.
These quesadillas are so incredible! I’m a massive French onion soup fan, so I found a way to enjoy those same flavors by cramming everything into a flour tortilla. You will absolutely adore these unique treats.
I used a combination of Swiss and Mexican cheese blend. Why? Swiss is the class cheese for French onion soup, so that was a must. Then, I like Mexican cheese because it’s a sharp and creamy blend of cheddar, Monterey jack, and Asadero cheeses (brands vary, but that’s the gist). The medley of cheeses delivers complexity that complements the onions and Swiss. You can swap in Monterey jack or mozzarella, or a combination of those with cheddar.
A touch of mayonnaise makes all the difference. Creamy, tangy mayonnaise adds great flavor to the tortillas before we pile the filling on top. You can leave it out, but I strongly encourage you to try it.
Cook the quesadillas in a little olive oil to ensure they get golden brown!
French Onion Quesadillas
Ingredients
- 1 tablespoon olive oil, plus more for coating the pan
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 2 tablespoons dry sherry
- Salt and freshly ground black pepper
- 8 teaspoons mayonnaise
- 4 medium/soft taco-size flour tortillas
- 8 slices Swiss cheese
- 1 cup shredded Mexican cheese blend, or blend of cheddar and Monterey jack cheese
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 5 to 7 minutes, until soft and deep brown. Add the garlic and thyme and cook for 1 minute, until fragrant. Add the sherry and cook until the liquid is absorbed, about 1 minute. Season the onion with salt and pepper.
- Spread 2 teaspoons of mayonnaise on one side of each tortilla. Top half of the tortilla with with 2 slices of Swiss cheese.
- Spoon the caramelized onions over the Swiss cheese. Top the onions the Mexican cheese. Fold over the tortilla to cover the filling.
- Coat a large skillet or griddle with olive oil and preheat to medium-high. Add the quesadillas and cook until the cheese melts and the tortilla is golden brown on both sides.
- Halve the tortillas crosswise and serve.