Melt 3 oz. of butter in a large sauce pan on medium heat.
Peel and cut the onion in half and slice.
Add the onion slices to the melted butter and caramelize on medium to high heat for about 45 minutes while stirring until browned. Turn heat to low to keep warm.
Shred the Monterey Jack.
Melt the remaining butter in a bowl for 30 second in the microwave.
Brush one side of each tortilla and lay one down on the buttered side in a heated large skillet.
Add the shredded Monterey Jack and caramelized onions.
Place the other tortilla on top buttered side up.
Cook for about 2.5 minutes on each side until browned and cheese is melted.
Cut into 8 slices and drizzle with balsamic glaze.
Melt 3 oz. of butter in a large sauce pan on medium heat.
Peel and cut the onion in half and slice.
Add the onion slices to the melted butter and caramelize on medium to high heat for about 45 minutes while stirring until browned. Turn heat to low to keep warm.
Shred the Monterey Jack.
Melt the remaining butter in a bowl for 30 second in the microwave.
Brush one side of each tortilla and lay one down on the buttered side in a heated large skillet.
Add the shredded Monterey Jack and caramelized onions.
Place the other tortilla on top buttered side up.
Cook for about 2.5 minutes on each side until browned and cheese is melted.
Cut into 8 slices and drizzle with balsamic glaze.
