Caramelized Onion Flatbread Recipes

CARAMELIZED ONION FLATBREADS

Steps:

• Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Make a well in the center of the dry ingredients, pour in water and 2 tablespoons oil and whisk just until smooth. Stir in caramelized onions.
• Heat a large nonstick skillet over medium-high heat. Lightly brush the pan with some of the remaining 1 tablespoon oil. Using about 1/4 cup batter for each, pour the batter for 2 flatbreads into the pan and spread each into an approximately 5-inch circle using the back of a spoon. Sprinkle with a pinch of flaky salt (if using) and cook until the bread looks bubbly and mostly dry, 1 1/2 to 2 minutes. Flip and cook until golden on the second side, 1 to 2 minutes more. Remove from the skillet and wrap in foil to keep warm.
• Reduce the heat to medium, brush the pan with more oil and cook 2 more flatbreads, reducing the heat as necessary to prevent overbrowning. Repeat in 3 more batches with the remaining oil and batter.

CARAMELIZED ONION FLATBREAD

Steps:

• Combine Bread Flour (375 gram), Salt (1 teaspoon), Milk (230 milliliter), Instant Dry Yeast (6 gram), and Caster Sugar (1 teaspoon) in a bowl of a stand mixer. Use a hook attachment at a slow speed to mix ingredients until a dough forms. Add Olive Oil (1 tablespoon) and mix for a further few minutes until combined. Change to medium speed, mixing until dough is elastic.
• Roll into a ball and tip into an oiled bowl. Cover cling film loosely. Place in oven on "Dough Proving" program at 35 degrees C ( 95 degrees F) for 25 minutes and let it rise to double size.
• Put Olive Oil (1 tablespoon) in a large frying pan and set over medium-high heat. Add Onion (3) and stir until onions are soft.
• Add Brown Sugar (2 teaspoon) and Balsamic Vinegar (3 tablespoon) and stir. Turn up to medium heat and cook until no liquid remains and onions have caramelized. Transfer onion to a flat tray to cool down.
• Once the dough has risen, turn it out onto a floured surface and flatten out, place on a baking tray. Form a flat loaf about 1-centimeter high and pour caramelized onion over the dough and. Brush with remaining Olive Oil (1 tablespoon).
• Bake bread on shelf level 3 (middle of the oven) on Steam Roast at 200 degrees C (400 degrees F) for 25 minutes or until bread is cooked.
• Let bread cool to room temperature and slice carefully with a serrated knife. Serve.

CARAMELIZED ONION FLATBREAD WITH SPICED OLIVE OIL

Steps:

• Preheat the oven to 400 degrees F.
• In a large skillet, over medium-low heat saute the onions and garlic in butter for 20 minutes or until golden brown and caramelized, stirring with a wooden spoon, throughout the cooking process. Remove from the heat and set aside.
• Turn dough onto a lightly greased 12-inch pizza pan. Press the dough out into a circle about 10 inches in diameter with your hands; (this does not have to be perfect). Using the handle end of a wooden spoon handle, make deep indentations about 1-inch apart on top of the dough. Top with the caramelized onions and sprinkle with fresh herbs and cheeses. Season with salt and pepper, to taste. Drizzle with olive oil and bake at 400 degrees F until golden brown, about 18 to 20 minutes.
• Pour the balsamic vinegar into a small saucepan, over medium heat and simmer until reduced by half.
• Combine the oil with chili flakes in a small bowl. Let sit for 15 to 20 minutes to let the chili flavor infuse into the oil
• Remove the pizza from the oven and drizzle with the balsamic reduction and chili oil before serving.

ONION FLATBREAD

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 FLATBREADS WITH CRèME FRAîCHE

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.

CARAMELIZED ONION & DATE FLATBREAD

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.

CARAMELIZED ONION & LEMON FLATBREAD

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.

FLATBREAD WITH CARAMELIZED ONIONS AND GORGONZOLA

Steps:

• Cook onions in butter in a large skillet for about 10 minutes, or until wilted.
• Sprinkle with sugar, salt and pepper and continue to cook for 20-30 minutes until browned and tender.
• Cool.
• Place tortillas in a single layer in a preheated 375°F oven directly on oven racks until crispy and lightly browned, 4 to 6 minutes.
• Place tortillas on baking sheets in a single layer.
• Spread tortillas with onions and dot with Gorgonzola.
• Sprinkle with Parmesan and rosemary.
• Bake 8 to 10 minutes until cheese melts.
• Sprinkle with basil.
• Cool one minute.
• Cut each into 8 wedges with a pizza cutter.

FLATBREAD WITH CARAMELIZED ONIONS & CHEESE

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.

CARAMELIZED ONION AND STEAK FLATBREAD

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.

BRIE & CARAMELIZED ONION FLATBREAD

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.