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Cheesy Onion Wraps
Ingredients
- 8 ounces Parmigiano-Reggiano
- 1 large Vidalia onion, about 16 ounces
- Extra virgin olive oil
- 1/2 teaspoon salt
- 2 teaspoons garlic powder
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Directions
- Preheat your oven to 400°F.
- Line a rimmed sheet pan with heat-resistant parchment paper.
- Shred the cheese and the onion using the medium shredding blade of a food processor or the large hole side of a hand grater (there’s no need to rinse the grater between the cheese and the onion).
- Toss the cheese and onions well, then spread out in an even layer on the prepared pan.
- Drizzle generously with olive oil and sprinkle with the salt and garlic powder.
- Bake for 20 minutes or until the onions and cheese have browned.
- It will be bubbly when you take it out of the oven.
- Allow to cool to room temperature to crisp up, about 20 minutes.
- Then cut into thirds for sandwich wraps and fill as desired.
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