While the onions are caramelising, In a pot over medium high heat, heat all the ingredients for the glaze and stir. Watch carefully - the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes very thick very quickly so watch carefully.

Once glaze has thickened, remove from heat.

Heat butter in a pan over medium high heat.

When hot, add the onion slices in (the onions should sizzle), and reduce heat to medium so you don't burn the onions.

Swirl the onions around to ensure it's all covered, and allow to caramelise for 15 minutes, stirring once every 5 minutes. The onions should be soft enough to cut through with the spatula, and will be very tender. If the oil in the pan dries up, add water 2 tablespoons at a time to help finish cooking the onions.

In a pan over medium high heat, or on a mini grill, place the tortilla. Heat through on one side for 3 minutes, then flip, and heat through on the other side for another 3 minutes.

Alternatively, you can split the ingredients equally through both tortillas or wraps and then fold them over individually (so you would have two different ones instead of one combined one). This can be easier then flipping the large quesadilla and produces the same result.

Enjoy!