(8-10 Servings)
There is nothing better than melted cheese, right? How about a flatbread covered in melty cheese? Even better in my book. This caramelized onion and Gruyere flatbread is a great little appetizer or accompaniment for a bowl of soup or salad. The caramelized onions are a luxury after an investment of a little time. The onions and cheese can be prepped ahead of time, stored in containers in the fridge so that the final product comes together in less than 15 minutes, which is always a win for me. The recipe can easily be doubled (or more) to feed a crown as an appetizer, as it goes nicely with a glass of wine (or even a beer). Pinot noir is my favorite. Who can resist?
You Will Need:
- 1 flatbread, I like Stonefire
- 2 yellow onions
- 2 tablespoons butter
- 1 tablespoon olive oil
- About 1 tablespoon of red wine vinegar, balsamic vinegar, wine, or vermouth
- About 2/3 pound Gruyere cheese
- About 1 teaspoon dried thyme leaves
- Kosher salt
Instructions:
- Chop (or slice) the onions.
- Melt the butter in a large skillet over medium heat. Add the onions and a pinch of salt and the thyme leaves.
- Once the onions begin to soften, lower the heat to medium low and cook until very brown, stirring occasionally. This process will take about 30-45 minutes.
- When the onions are just shy of the color you like, add the vinegar/wine/vermouth to the pan to deglaze, scraping up and bits stuck to the bottom of the pan.
- Once the liquid has evaporated and the onions have reached the deep brown color. Remove from heat.
- While the onions cook, grate the cheese and preheat the oven to 400 degrees.
- Spread the onions over the flatbread, then top with cheese.
- Place it on a sheet pan and bake in the oven for 10-12 minutes until the cheese is melted and the edges begin browning.
- Top with a sprinkle of more dried thyme leaves, cut into squares and serve.
Summary
Recipe Name
Caramelized Onion and Gruyere Flatbread
Author Name
Tricia Hewitt-Huckabee
