I’ve made a version of these quesadillas before, but these are a little different. I’m always amazed how sweet onions get if you cook them long (and slow) enough. These were like candy, and I didn’t add sugar or balsamic vinegar.
To Make The Onions:
Peel and slice 2 yellow onions and 1 red onion (I cut the yellow onions in half).
Melt 2 tblsp. of butter with 2 tblsp. of olive oil over low heat in a large skillet. Add the onions.
Leave them to cook (you should hear a slight, quiet sizzle).
Stir them in 15 minute increments until 1 hour has elapsed. They should be brown and sweet.
Taste to see if you need any salt, and I toss in about a tsp. of fresh thyme leaves.
To Make The Quesadillas:
Place a quesadilla on a plate. Top with 1/4 of the onion mixture. Dollop on fresh goat cheese. Top with another tortilla.
Cook in a skillet over medium-high heat until golden and filling is gooey.
We used whole wheat tortillas and went light on the cheese to make this dish healthier for us. They were so good…even better cold the next day. 
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Nice picture you got there!
woarh! You’ve hit the spot! I love quesadillas, they’re so versatile and u can create different types of fillings. Roasted sweet potato with goat cheese and coriander that’s one of my fav combo’s. but I’ll try this and endure 60 mins of stirring the onions, thanx bk
Hi Cindy. Thanks!
Kimmers! Your sweet potato and goat cheese recipe sounds good. You don’t have to stir the entire 60 minutes, just every 15. It’s totally worth it. bk
Good looking picture.I love quesadillas and will try this soon.
You had me at “caramelized” – I didn’t even have to get to “goat cheese”
I found your site today through Stumble and am seriously enjoying it! I’ll be back. Often.
Hey Jennifer! Thanks for stopping by.
Welcome Shawnda! Thanks to you too for stopping by. You have some amazing pastries on your site. When you do open your shop, I’ll drive all the way to Texas to try some! bk