Flatbread With Caramelized Onions Cheese Recipes

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.

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.

GRILLED FLAT BREAD TOPPED WITH CARAMELIZED ONIONS AND BLUE CHEESE MASCARPONE AND CRUNCHY RED GRAPES

Steps:

• Remove the pizza dough from the refrigerator 1 hour before you ready to start.
• In a large saute pan over medium low heat add 2 tablespoons of olive oil. Add onions and slowly caramelize until brown and creamy about 20 minutes. Set aside to cool.
• Preheat oven to 500 degrees F.
• Heat the grill over medium-high heat and wipe down with oiled paper towels to create a non-stick surface. On a floured surface, roll out each of the pizza dough into an elongated shape, about 12 by 8-inches and about a 1/2-inch thick. Brush with olive oil and grill on both sides until warmed through and grill marked, about 4 minutes per side. Transfer to a baking sheet.
• In a medium bowl, mix together the mascarpone and blue cheese. Smear the cheese mixture over each of the grill pizza crusts. Place in oven for 2 to 3 minutes until the cheese melts. Remove from oven and transfer to cutting board or platter.
• Top with caramelized onions, toasted walnuts and fresh grapes. Season with a few turns of freshly ground black pepper, drizzle with some more extra-virgin olive oil and top with fresh parsley.

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.

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.

GRILLED FLATBREADS WITH CARAMELIZED ONIONS, SAUSAGE, AND MANCHEGO CHEESE

Steps:

• Heat vegetable oil in heavy large pot over medium-high heat. Add onions and sauté until soft and deep golden brown, stirring often, about 10 minutes. Stir in wine, vinegar, and sugar. Reduce heat to low and simmer until almost all liquid is absorbed, stirring often, 3 to 4 minutes. Season to taste with salt and pepper. Transfer to small bowl. Cool.
• Heat medium skillet over medium heat. Add sausage; sauté until cooked through and browned, breaking up with back of fork, 5 to 6 minutes. Transfer to small bowl. Cool. DO AHEAD: Onions and sausage can be made 1 day ahead. Cover separately; chill. Bring to room temperature before using.
• Prepare barbecue (medium-high heat). Lightly flour 2 rimless baking sheets. Divide purchased pizza dough in half (if using). Working with 1 dough round or dough half at a time, roll out on lightly floured surface to 12x8-inch oval. Transfer to baking sheets. Spray top of flatbreads with nonstick spray.
• Invert flatbreads, sprayed side down, onto grill. Cook until grill marks appear and sides of bread are dry, 3 to 5 minutes. Return to same baking sheets, grilled side down. Spray uncooked side with nonstick spray. Turn flatbreads over on baking sheets, grilled side up. Sprinkle 3/4 cup cheese over each flatbread. Sprinkle onions, then sausage, over flatbreads, dividing equally. Sprinkle remaining 1/2 cup cheese over, dividing equally. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Transfer flatbreads, topping side up, to grill. Cover and cook until crusts are crisp and cheese melts, 3 to 5 minutes. Transfer to work surface. Cut into rectangles and serve.
• A Spanish cheese made from sheep's milk; sold at some supermarkets and at specialty foods stores.

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.

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 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.