4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
9 (8-inch-diameter) flour tortillas
3 cups shredded Fontina
3/4 cup jarred roasted red bell peppers, drained well and patted dry
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish
1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish
Do-Ahead Tip: The quesadillas can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate.
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