Onion Flat Bread Recipes

CHEESY ONION FLATBREAD

Steps:

• Mix 1 cup grated Gruyere, 3 tablespoons softened butter, 2 teaspoons chopped rosemary or thyme, and a pinch of red pepper flakes. Spread on 2 pieces lavash (or other flatbread); top with 1/2 cup thinly sliced red onion. Bake at 425 degrees F on a parchment-lined baking sheet until golden and crisp, 10 minutes. Season with salt; cut into pieces.

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.

ONION BREAD II

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

ONION FLAT BREAD

Steps:

• Mix yeast into the warm water,add sugar& salt.
• Stir in the flour.
• Knead& let rise tell double.
• Grease 2 pie plates.
• Press 1/2 the dough into each plate.
• Spread the top of each with butter.
• Sprinkle the onion on top.
• Sprinkle each with some salt& paprika.
• Bake 450 degrees 20 minutes.

ONION FLATBREAD

Steps:

• Heat oven to 500°F (if you can't heat the oven this high without broiling, heat to 475°F).
• On lightly floured surface, shape pizza dough into 14-inch oval. Place on cornmeal-dusted or parchment-lined baking sheet. Spread with mustard, then top with provolone.
• In large bowl, toss onions, fennel, thyme, oil and 1/2 teaspoon each salt and pepper; fold in fontina. Scatter over dough and bake until crust is golden brown and vegetables are just tender, 10 to 12 minutes. Sprinkle with parsley 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.

RED-ONION FLATBREAD

Steps:

• Preheat oven to 450 degrees, with a pizza stone or baking sheet (or an inverted rimmed baking sheet) on lowest rack.
• Sprinkle yeast and sugar over warm water in a large bowl. Let stand until foamy, about 5 minutes. Stir in flour, coarse salt, and oil. Transfer dough to a lightly floured work surface. Knead, dusting hands and surface with more flour as needed, until smooth and elastic, about 5 minutes. Shape into a ball.
• Transfer to a large oiled bowl, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 45 minutes.
• Punch down dough and form into a ball, then turn out onto a lightly floured surface. Divide into 2 pieces. Gently stretch each into a rough 16-by-6-inch oval and place on a parchment-lined baking sheet (or an inverted rimmed baking sheet). Divide onion between ovals, leaving a 1-inch border; lightly press into dough. Let rise, 10 minutes. Drizzle with oil and sprinkle with flaky salt.
• Transfer ovals on parchment onto preheated pizza stone or baking sheet. Bake until crust is golden and crisp, 15 to 20 minutes. Serve warm.

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 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.