Caramelized Onion And White Bean Flatbread Recipes

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FLATBREAD WITH WHITE BEAN HUMMUS, CARAMELIZED ONIONS, BLACK OLIVES AND SPANISH WHITE ANCHOVIES



Flatbread with White Bean Hummus, Caramelized Onions, Black Olives and Spanish White Anchovies image

Provided by Bobby Flay

Categories     appetizer

Time 3h5m

Yield 8 servings

Number Of Ingredients 26

4 pieces good-quality pita bread, naan, lavash, or Buckwheat Flatbread, recipe follows
White Bean Hummus, recipe follows
Caramelized Onions, recipe follows
1 cup nicoise olives, pitted and halved
Spanish white anchovies
Fresh thyme leaves, for garnish
1/2-ounce fresh yeast
1 1/2 teaspoons sugar
1 1/4 cups water, at room temperature
8 ounces bread flour, plus more if needed
3/4 cup buckwheat flour
1 teaspoon salt
2 tablespoons olive oil
All-purpose flour, for dusting and rolling
3 cups white beans, cooked, or canned, drained and rinsed
6 cloves roasted garlic
1 tablespoon harissa
2 tablespoons fresh lemon juice
3 tablespoons tahini
1/2 cup olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
6 large Spanish onions, peeled, halved and thinly sliced
1 tablespoon sugar
1 tablespoon finely chopped fresh thyme leaves

Steps:

  • Spread each flatbread with some of the hummus, then top with the caramelized onions, olives, and anchovies. Garnish with fresh thyme leaves. Cut into wedges and serve.
  • In an electric mixer fitted with the paddle attachment, combine the yeast, sugar, and water. Mix for 1 minute on low speed and let stand until the mixture just begins to bubble. Attach the dough hook and add both flours and the salt to the yeast mixture. Mix until it forms a mass; the dough should be sticky. Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll.
  • Divide the dough into 4 pieces, roll into balls, and lightly brush with oil. Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hours at room temperature; or, place on a lightly greased baking sheet, cover, and let proof overnight in a refrigerator.
  • Preheat a grill or preheat the oven to 425 degrees F.
  • To form flatbread, pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour. Roll each disk, on a floured surface, into a 10-inch diameter circle. Puncture the dough liberally with a fork to keep it from rising. Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes or until dough starts to get crisp on the edges but still remains chewy.
  • Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.;
  • Heat oil and butter in a large pan over medium heat. Add the onions and sugar and cook slowly until deep golden brown, stirring occasionally. Remove from the heat and stir in the thyme.

ONION FLATBREAD



Onion Flatbread image

This impressive flatbread couldn't come together more simply. Prepared pizza dough is stretched and topped with thinly sliced onions and shredded cheese. Bake until browned in a hot oven and that's it! Top with herbs and flaky salt and you have a delicious side dish perfect with any meal or on its own.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with 1/2 cup shredded cheddar and 1/2 thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ F oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.

CARAMELIZED ONION AND STEAK FLATBREAD



Caramelized Onion and Steak Flatbread image

Fire up the grill for steak flatbread topped with caramelized onions and baby arugula. You can use naan bread for an easy option to put together our Caramelized Onion and Steak Flatbread for lunch or dinner tonight.

Provided by My Food and Family

Categories     Fall 2019

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 tsp. olive oil
1/2 cup slivered onions
1 beef skirt steak (1/2 lb.)
2 tsp. garlic powder
2 naan breads
2 Tbsp. KRAFT Real Mayo
1 Tbsp. KRAFT Prepared Horseradish
1 cup loosely packed baby arugula

Steps:

  • Heat oil in small nonstick skillet on medium heat. Add onions; cook 8 to 10 min. or until onions are tender and golden brown, stirring frequently. Spoon into small bowl; cover to keep warm.
  • Sprinkle both sides of steak evenly with garlic powder. Heat grill pan on medium-high heat. Add steak; grill 5 to 7 min. on each side or until steak is cooked to medium doneness (160°F). Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into very thin slices.
  • Add naan breads to grill pan; cook 2 to 3 min. on each side or until warmed and grill marked on both sides. Meanwhile, mix mayo and horseradish until blended.
  • Spread mayo mixture onto naan breads; top with onions, arugula and meat.

Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

FLATBREAD WITH CARAMELIZED ONIONS & CHEESE



Flatbread With Caramelized Onions & Cheese image

This is a very versatile dish from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. It can be served at a cocktail party, as an appetizer or as a main course with a side salad. My DH & I have been known to devour the whole thing, with a few glasses of wine, on a Saturday night!!

Provided by CountryLady

Categories     Cheese

Time 1h10m

Yield 40 triangles

Number Of Ingredients 10

2 tablespoons olive oil
3 large onions, chopped
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 lb frozen puff pastry (defrosted but cold)
6 ounces brie cheese, diced (rind removed)
6 ounces mild blue cheese, diced
2 tablespoons chopped fresh chervil or 2 tablespoons parsley

Steps:

  • Heat oil over medium high heat in a large skillet.
  • Add onions; cook until wilted& starting to brown.
  • Add sugar, vinegar, salt& pepper.
  • Reduce heat& cook gently for 15- 25 minutes or until onions are caramelized& brown.
  • Cool.
  • Roll pastry into a rectangle approximately 12 x 16 inches. I don't use the sheets of puff pastry - I prefer to use the 375gm package of Tenderflake Puff Pastry. I start rolling it out on my counter, then I transfer it to my baking tray (which has been lined with parchment paper) and roll the pastry to fit the tray. Since puff pastry is very "forgiving", you can "cut & paste" if necessary.
  • Spread onions over pastry.
  • Dot with cheese& sprinkle with chervil.
  • If you are preparing this for a party, you can prepare to this point and refrigerate- then bake later.
  • Bake in preheated 400F oven for 20- 25 minutes or until cheese has melted& pastry is crisp.
  • When removed from the oven, it will be puffed right up but allow it to cool for 5 minutes & it will fall back down. Cut into 20 serving pieces - this is easier done with kitchen scissors instead of a knife - then cut each piece in half diagonally.

Nutrition Facts : Calories 73.1, Fat 5.2, SaturatedFat 2.2, Cholesterol 7.5, Sodium 130.2, Carbohydrate 4.2, Fiber 0.3, Sugar 1, Protein 2.3

BRIE & CARAMELIZED ONION FLATBREAD



Brie & Caramelized Onion Flatbread image

Saute the onions and garlic for this flatbread a day ahead so it's easy to put together on the day of the party. Prepared pizza dough makes it a snap. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Time 1h5m

Yield 1 flatbread (12 pieces).

Number Of Ingredients 9

2 tablespoons butter
3 large sweet onions, halved and thinly sliced (about 6 cups)
2 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) frozen pizza dough, thawed
8 ounces Brie cheese, cut into 1/2-inch pieces

Steps:

  • Grease a 15x10x1-in. baking pan; set aside. In a large skillet, heat butter over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 25-30 minutes or until deep golden brown, stirring occasionally. Add garlic; cook and stir 1 minute longer., Preheat oven to 425°. Add brown sugar, vinegar, salt and pepper to onion mixture. Cook and stir 5 minutes longer. Press dough into a 12x10-in. rectangle onto prepared pan. Top with onion mixture and cheese. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 206 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 333mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 1g fiber), Protein 8g protein.

CARAMELIZED ONION & DATE FLATBREAD



Caramelized Onion & Date Flatbread image

Here's a deliciously different appetizer for a holiday party. I top a prebaked pizza crust with caramelized onions, two kinds of cheese, orange chunks, dates and seasoning.-Mary Tamaki, Calgary, Alberta

Provided by Taste of Home

Time 45m

Yield 1 flatbread (8 slices).

Number Of Ingredients 9

2 teaspoons olive oil
1 medium red onion, thinly sliced
1/8 teaspoon salt
1 prebaked 12-inch thin pizza crust
1 cup shredded part-skim mozzarella cheese
1/4 teaspoon Italian seasoning
1 large navel orange, peeled, sectioned and cut into 1/2-inch pieces
1/2 cup pitted dates, chopped
1/4 cup crumbled feta cheese

Steps:

  • Preheat broiler. In a large skillet, heat oil over medium heat. Add onion and salt; cook and stir 6-8 minutes or until onion is softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Place crust on an ungreased baking sheet; sprinkle with mozzarella cheese. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted., Top with Italian seasoning, onion, orange and dates. Sprinkle with feta cheese. Broil 2-3 minutes longer or until heated through.

Nutrition Facts : Calories 200 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 372mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.

FLATBREAD WITH SHRIMP AND WHITE BEAN HUMMUS



Flatbread with Shrimp and White Bean Hummus image

Provided by Ben Ford

Categories     Bread     Food Processor     Bean     Onion     Bake     Dinner     Lunch     Shrimp     Leek     Party     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 individual flatbreads

Number Of Ingredients 38

For flatbread:
1 1/4 cups warm water (105°F to 115°F)
1 teaspoon active dry yeast
1 teaspoon sugar
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
For hummus:
5 to 6 garlic cloves, unpeeled
1 tablespoon extra-virgin olive oil
1 1/8 teaspoons kosher salt
1 (15-ounce) can white beans, rinsed and drained
2 tablespoons white vinegar
2 teaspoons fresh lemon juice
1 tablespoon tahini
1 teaspoon fresh rosemary, finely chopped
For caramelized onions:
2 teaspoons unsalted butter
2 medium Spanish onions, cut into medium dice
1 1/2 teaspoons sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For melted leeks:
2 tablespoons extra-virgin olive oil
4 leeks, white and light green parts only, washed and cut into medium dice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
To serve:
1 tablespoon extra-virgin olive oil for brushing flatbread
1 lemon, halved lengthwise and very thinly sliced
1 pound small, sweet shrimp such as Caribbean Laughing Bird*, peeled and cooked
6 ounces Grana Padano or Parmigiano-Reggiano cheese, finely grated (about 1 ½ cups)
3/4 teaspoon kosher salt
1 1/2 teaspoons fresh lemon juice
3/4 cup mixed micro greens, such as baby arugula
*Small and full of flavor, Caribbean Laughing Bird shrimp are sustainably raised off the coast of Belize. If they're unavailable, you can substitute rock shrimp, which are similar in flavor, though not as environmentally friendly. Alternatively, use any sweet shrimp, cut into pieces if large.
Special Equipment
stand mixer with paddle attachment and dough hook, pasta machine or rolling pin, pizza stone or heavy baking sheet, food processor

Steps:

  • Make flatbread:
  • In bowl of stand mixer fitted with paddle attachment, stir together water, yeast, and sugar until dissolved, about 5 seconds. Let stand until foamy, about 5 minutes. In large bowl, whisk together flour and salt. Add to yeast mixture and mix on low speed until just combined, about 30 seconds. Add oil and mix on low speed until just combined, about 30 seconds. Switch to dough hook and mix on medium speed until dough is elastic and pulls away from sides, about 8 minutes. (Dough should feel firm and moist, but not sticky.)
  • Lightly oil large bowl. Gently shape dough into ball and transfer to bowl. Turn over several times to coat lightly with oil, then cover with plastic wrap and let rise in warm place (80°F to 85°F, see Chef's Notes) until doubled in size, about 1 hour.
  • While dough is rising, position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 450°F for 1 hour.
  • Set smooth rollers of pasta machine on widest setting (see Chef's Notes). Divide dough into 6 equal parts. Cover 5 parts with plastic wrap. Shape remaining piece into rough rectangle and feed through rollers once to flatten into roughly 12-by 4-inch rectangle, approximately 1/8-inch thick. Transfer flatbread to large baking sheet, dust with flour, and top with sheet of parchment paper. Roll out remaining flatbreads in same manner, stacking between layers of parchment paper. Cover with plastic wrap until ready to bake.
  • Transfer 1 or more flatbreads to preheated pizza stone and bake in batches until slightly puffed but still pale, about 5 minutes. Transfer to wire rack to cool completely. Leave oven on. DO AHEAD: Flatbreads can be prepared ahead and frozen, wrapped tightly in parchment paper and plastic wrap, up to 6 months.
  • Make hummus:
  • Transfer garlic cloves to 6-inch square of foil, drizzle with 1 teaspoon olive oil, sprinkle with 1/8 teaspoon salt, and wrap tightly. Bake until tender, about 45 minutes. Unwrap and let cool. DO AHEAD: Roasted garlic can be prepared ahead and refrigerated, in airtight container, up to 3 days.
  • Squeeze garlic cloves from skin into food processor. Add white beans, remaining 2 teaspoons olive oil, vinegar, lemon juice, tahini, rosemary, and remaining 1 teaspoon salt and purée until smooth, about 2 minutes. DO AHEAD: Hummus can be prepared ahead and refrigerated in airtight container up to 3 days.
  • Make caramelized onions:
  • In large, heavy saucepan over moderately low heat, melt butter. Add onions and sauté, stirring occasionally, until slightly transparent and starting to soften, about 2 minutes. Add sugar and 4 teaspoons water and sauté, stirring occasionally, until golden brown, 12 minutes. Stir in salt and pepper, then transfer to medium bowl to cool. DO AHEAD: Onions can be prepared ahead and refrigerated, in airtight container, up to 3 days.
  • Make melted leeks:
  • In large, heavy saucepan over moderate heat, heat olive oil. Add leeks and sauté, stirring occasionally, until soft and translucent, about 8 minutes. Stir in salt and pepper, then transfer to medium bowl to cool. DO AHEAD: Leeks can be prepared ahead and refrigerated, in airtight container, up to 3 days.
  • Assemble and serve:
  • Position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 450°F for 1 hour.
  • Brush each flatbread with olive oil and spread with hummus. Scatter onions and leeks over and top with lemon slices and shrimp. Scatter with cheese, then sprinkle with salt and lemon juice.
  • Transfer 1 or more flatbreads to preheated pizza stone and bake in batches until toppings are warmed through and cheese has melted, 6 to 8 minutes.
  • Transfer flatbreads to large cutting board and top with micro greens. Using very sharp knife, cut into 6 thin slices and serve immediately.

WHITE BEAN AND CARAMELIZED ONION CALZONE



White Bean and Caramelized Onion Calzone image

The calzone, like the pizza, is a crowd-pleaser, and a excellent vehicle for using up odds and ends in the fridge. This version, which is filled with lemony mashed white beans, caramelized fennel and onions, happens to be vegan. Full-flavored and soft-centered, it's not a traditional calzone but a delicious tart-like creation unto itself.

Provided by Melissa Clark

Categories     dinner, pizza and calzones, main course

Time 1h

Yield 2 servings

Number Of Ingredients 12

1 large fennel bulb with fronds
5 tablespoons extra virgin olive oil, more as needed
1 large white onion, halved root to stem and thinly sliced
1 1/2 teaspoons fennel seed
3/4 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 3/4 cups cooked white beans, from a can or homemade
1/2 teaspoon finely grated lemon zest
All-purpose flour, as needed
1 8-ounce ball pizza dough, homemade or purchased
1/2 teaspoon flaky sea salt
Lemon wedges, for serving

Steps:

  • Remove the stems from the fennel bulb. Chop 2 tablespoons of fronds and save the remaining fronds for another use. Halve the bulb lengthwise, remove the core, and thinly slice each half.
  • Heat a large skillet over medium-high heat. Add 3 tablespoons oil, fennel bulb, onion and fennel seed. Cook, stirring occasionally, until vegetables are very tender and caramelized, about 25 minutes. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.
  • In a small bowl, mash the beans with 2 tablespoons oil, lemon zest, 1/2 teaspoon salt and 1/8 teaspoon pepper until they form a chunky puree.
  • Heat the oven to 500 degrees. Lightly oil a baking sheet.
  • Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread the bean mixture on half of the dough, leaving a half-inch border. Top with the fennel-onion mixture and sprinkle with fennel fronds. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.
  • Transfer calzone to baking sheet. Brush the top with olive oil, and sprinkle with flaky salt. Bake until crust is golden brown and firm, 15 to 20 minutes. Let cool 5 minutes before serving with lemon wedges.

Nutrition Facts : @context http, Calories 927, UnsaturatedFat 32 grams, Carbohydrate 120 grams, Fat 39 grams, Fiber 26 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 1238 milligrams, Sugar 10 grams

CARAMELIZED ONION & LEMON FLATBREAD



Caramelized Onion & Lemon Flatbread image

Topped with caramelized onions, lemon zest and melted cheese, this flatbread is bistro-style fare that's actually quite easy to make at home.

Provided by My Food and Family

Categories     Pizza

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 Tbsp. butter
1/2 medium onion, cut into thin slices, separated into rings
1 pkg. (10.5 oz.) flatbread
1 tsp. lemon zest
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1/2 cup tightly packed arugula

Steps:

  • Melt butter in small skillet on medium-low heat. Add onions; cook 20 min. or until tender and golden brown, stirring occasionally.
  • Heat oven to 400ºF. Place bread on baking sheet; top with onions, lemon zest and cheese.
  • Bake 8 to 10 min. or until cheese is melted. Top with arugula.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 770 mg, Carbohydrate 38 g, Fiber 5 g, Sugar 4 g, Protein 19 g

CARAMELIZED-ONION FLATBREADS WITH CRèME FRAîCHE



Caramelized-Onion Flatbreads with Crème Fraîche image

Categories     Onion     Appetizer     Side     Bake     Cocktail Party     Vegetarian     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 19

Bread dough
1/4 cup plus 1 tablespoon warm water (105°F to 115°F)
3/4 teaspoon active dry yeast
3/4 cup plus 2 tablespoons all purpose flour
3/4 teaspoon nigella (kalonji) seeds
1/2 teaspoon salt
1 tablespoon butter, room temperature
Caramelized onions
2 tablespoons extra-virgin olive oil
1 pound onions (about 2 medium), cut into 1/3-inch-thick wedges through root ends
2 teaspoons chopped fresh thyme
1 teaspoon honey
1 tablespoon Sherry wine vinegar
1/2 cup crème fraîche
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Semolina flour (pasta flour)* or cornmeal
2 tablespoons chopped fresh chives

Steps:

  • For bread dough:
  • Whisk 1/4 cup plus 1 tablespoon warm water and yeast in small bowl; let stand until yeast is dissolved, about 10 minutes.
  • Mix flour, nigella seeds, and salt in medium bowl. Add yeast mixture and stir with wooden spoon until mixture clumps together. Add butter; mix until incorporated. Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 5 minutes. Divide dough into 6 equal pieces; roll each into ball. Place on baking sheet; cover with plastic wrap. (Can be prepared 1 day ahead. Keep covered and refrigerate.)
  • For caramelized onions:
  • Heat oil in large nonstick skillet over medium-high heat. Add onion wedges to skillet and cook without turning until beginning to brown, about 7 minutes. Carefully turn onions over; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. Add thyme and honey; cook 1 minute. Stir in vinegar. Seasonto taste with salt and pepper. Remove skillet from heat. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Let dough rise in warm draft-free area until doubled, about 1 hour. Whisk crème fraîche and egg in small bowl to blend. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Preheat oven to 450°F. Sprinkle 2 rimmed baking sheets lightly with semolina flour. Roll out each dough ball to 5-inch round. Transfer 3 rounds to each prepared baking sheet. Let rest 10 minutes. Pierce dough rounds all over with fork. Spread 1 generous tablespoon crème fraîche mixture over each dough round, leaving 1/4-inch plain border. Arrange onions evenly atop each; drizzle lightly with crème fraîche mixture (mixture may spill over edges of dough).
  • Bake flatbreads until crusts are puffed and golden, about 12 minutes. Transfer to plates; sprinkle with chives.
  • *Available at some supermarkets, and at specialty foods stores and Italian markets.

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From itsavegworldafterall.com


20 EASY FLATBREAD RECIPES - INSANELY GOOD
2022-05-24 6. Caprese Arugula Flatbread Pizza. As I mentioned above, flatbreads are, well, flat! They’re thin and slightly crisp and typically lower in carbs than a thick slice of pizza. So, if you’re looking for a lower-carb option to counter all that junk food, this Caprese and arugula dish is …
From insanelygoodrecipes.com


CARAMELIZED ONION AND PEPPERED BACON FLATBREAD RECIPE
2014-03-27 1. Heat oven to 400°F. Line 15x10-inch pan with sides with aluminum foil. Place cooling rack in pan. 2. In large resealable food-storage plastic bag, combine brown sugar, black pepper and cayenne; shake to combine. Separate bacon slices and place in bag; shake to coat. Place bacon on rack in pan. 3.
From pillsbury.com


CARAMELIZED BALSAMIC ONIONS AND GRUYERE FLATBREAD
2021-04-08 Add balsamic and stir again. Reduce heat to low and slowly cook onions, stirring occasionally, for an hour or so. Vinegar will reduce and coat onions. Meanwhile, preheat oven to 400F (or according to package directions on flatbread). Top flatbread with half of cheese, desired amount of onions (see note) then the remaining cheese.
From thewickednoodle.com


CARAMELIZED ONION FLATBREAD - LIVING WELL SPENDING LESS®
2016-03-09 Step 1: Remove outer layers from onions; cut in half then into thin slices. Step 2: Preheat oven to 425 degrees. Heat 2 tablespoons olive oil and butter in a large frying pan over medium high heat. Saute onion until golden brown and caramelized, approximately 20 minutes. Reduce heat if necessary.
From livingwellspendingless.com


CARAMELIZED ONION FLATBREAD RECIPE | MYRECIPES
Instructions Checklist. Step 1. Preheat oven to 425°. Sauté onion in 1 Tbsp. hot oil over medium-high heat 15 minutes or until golden brown. Advertisement. Step 2. Press dough into a 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle ...
From myrecipes.com


WHITE BEANS WITH ROSEMARY AND CARAMELIZED ONIONS RECIPE
8 to 10 side-dish servings. 1 pound white beans (cannellini or Great Northern) 1 small sweet onion, peeled and quartered. 2 garlic cloves, smashed and peeled. 3 fresh rosemary sprigs. 1 fresh sage sprig. 1 bay leaf. ¾ teaspoon ground cloves. Kosher salt to taste.
From purewow.com


CARAMELIZED ONION WHITE BEAN DIP - THE CURIOUS CHICKPEA
2020-08-25 Add 1 tablespoon of oil and the onions along with a pinch of salt. Cook slowly stirring occasionally until the onions are dark golden and caramelized. The process will take 30-35 minutes. In a food processor combine the beans, 2 tablespoons of olive oil, lemon juice, onion powder, garlic powder, and salt.
From thecuriouschickpea.com


CARAMELIZED ONION AND HERBED GOAT CHEESE FLATBREAD - AHEAD OF …
Instructions. Caramelize the onions: In a large skillet, heat olive oil over medium heat. Add onions and cook, stirring occasionally, for about 30 minutes, making sure to lower heat if they begin to cook too quickly. When onions are a deep caramelized brown, add salt and pepper, then stir to combine. Remove from heat, add vinegar, then let cool.
From aheadofthyme.com


CARAMELIZED ONION FLATBREAD | BETTER HOMES & GARDENS
Step 1. In a large skillet heat oil over medium heat. Add onions and sugar; stir to coat. Cook about 20 minutes or until onions are browned and caramelized, stirring occasionally. Remove from heat. Advertisement. Step 2. Preheat oven to 475°F. Lightly grease a large baking sheet.
From bhg.com


FIG AND CARAMELIZED ONION FLATBREAD - LITTLE BROKEN
2022-04-25 Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Divide the caramelized onions evenly between two flatbreads and sprinkle each flatbread with 1 tablespoon of feta cheese. Bake for 8-10 minutes or until …
From littlebroken.com


CARAMELIZED ONION & ROASTED GARLIC FLATBREAD - MOM TO MOM …
First, roast the garlic: heat your oven to 425 degrees. Cut the top third of the garlic head off so that the tops of the cloves are exposed. Place the garlic head, unpeeled, in foil. Drizzle with olive oil and salt and pepper. Cover and bake for 40 to 50 minutes, until the garlic is …
From momtomomnutrition.com


CARAMELIZED ONION AND WHITE BEAN SPREAD RECIPE | MYRECIPES
Great as a topping on bagel or pita chips, this spread also makes a tasty substitute for traditional tomato sauce on your favorite homemade pizza.
From myrecipes.com


CARAMELIZED ONION, BLUE CHEESE & WALNUT FLATBREAD BITES
Print. Directions. Preheat oven to 425°F. Prepare pizza according to package directions. In a sauté pan, over medium-high heat, add butter and sliced onions. Sauté until golden brown, about 7-10 minutes. Add a pinch of sea salt, thyme sprigs and maple syrup to the pan and stir to mix well. Set the pan aside.
From amys.com


CARAMELIZED ONION AND THYME FLATBREAD RECIPE - ADD A PINCH
2018-05-30 Preheat oven to 425º F. Prepare pizza dough according to recipe directions. Spread dough onto a baking pan lightly coated with olive oil. Make indentions into dough with finger tips and lightly drizzle crust with olive oil. Drizzle olive oil into a large skillet over medium heat. Add onion slices and allow to cook until caramelized and tender ...
From addapinch.com


OUR 35+ BEST FLATBREAD RECIPES - THE KITCHEN COMMUNITY
5. Rosemary Sea Salt Flatbread Recipe. This recipe is deceptively simple because the flavors are wonderfully complex. For this flatbread, you make homemade dough with yeast, warm water, salt, and bread flour. To make this yeast flatbread, combine the honey, yeast, and warm water just until the yeast blooms.
From thekitchencommunity.org


SPANISH FLATBREAD WITH CARAMELIZED ONIONS – COCA DE CEBOLLA …
2019-04-13 Instructions. Thinly slice 3 large brown onions, heat a sauce pan with a medium heat and add 2 tbsp of extra virgin olive oil, then add the slices of onion and mix with the oil, mix the onions occasionally, after 10 minutes add 1/2 tsp of white sugar and mix with the onions, this will help caramelize the onions, after cooking the onions between ...
From spainonafork.com


CARAMELIZED ONION, FIG AND BLUE CHEESE FLATBREAD - CASUAL
2021-12-01 Preheat oven to 425 degrees. Spread the fig preserves on the pre-baked flatbread. Top with mozzarella cheese and the caramelized onions. Add the blue cheese, reserving some for the top after baking. Bake for 7-8 minutes until the cheese is melted and the edges are lightly brown. Top with the reserved blue cheese.
From mycasualpantry.com


25+ CARAMELIZED ONION RECIPES | EATINGWELL
2020-10-05 Tender filet mignon gets smothered with sweet caramelized onions and topped by a crispy, Swiss cheese–covered crostini. To double this recipe use 2 large skillets and prepare one 4-serving recipe in each. Serve with green beans and mashed potatoes with buttermilk and chives. 22 of 26.
From eatingwell.com


PEAR, BRIE AND CARAMELIZED ONION FLATBREAD - PINK OWL KITCHEN
2021-02-23 Heat olive oil in a medium skillet over medium-high heat. Add sliced onions and cook until softened and slightly browned, about 5 minutes. Lower heat to medium, add sugar, salt, pepper and water to onions and continue to cook until onions are very soft and caramelized. Add more water to onions as needed to keep them from burning.
From pinkowlkitchen.com


SWEET CARAMELIZED ONIONS RECIPE - THERESCIPES.INFO
Sweet Potatoes with Caramelized Onions Recipe | Allrecipes trend www.allrecipes.com. Directions Step 1 Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
From therecipes.info


CARAMELIZED ONION, FETA & SERRANO HAM FLATBREAD - KITCHEN …
2018-06-21 Set aside. Heat the flatbread on the grill, in the oven, or on a stovetop grill pan. Flip it over and top with the caramelized onions, and sprinkle with feta cheese. Arrange the Serrano ham or prosciutto on top. Grill/Bake/Cook the flatbread (cover if using grill or stovetop grill pan) for about 5 minutes, or until the cheese has started to melt.
From kitchenconfidante.com


CARAMELIZED ONION WHITE BEAN DIP RECIPE - JOVIAL FOODS
2021-05-12 Make the bean dip: Drain and rinse the beans, add them to a food processor along with vinegar, olive oil, honey, and a pinch of salt. Add ⅔ of the cooled caramelized onions. Blend for 30 seconds or until smooth but thick in texture, some larger pieces of onion are normal. Taste and add salt if needed. Serve at room temperature topped with ...
From jovialfoods.com


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