Flatbread with Caramelized Onions and Cheese

The key to Flatbread with Caramelized Onions and Cheese is the caramelizing of the onions.

The word caramelize describes what happens when the natural sugars are drawn out through long slow cooking. Vegetables with a high natural sugar content, such as onions, carrots or turnips, can be caramelized by frying them in olive oil or butter over a low heat. The caramelizing can be enhanced with the addition of a small amount of brown sugar and balsamic vinegar.

Caramelizing onions is a fairly long process, but the flavour at the end is well worth it.

Great the first day, any leftover flatbread can be reheated in the microwave. It will not be quite as crisp, but will remain very tasty.

Print recipe

Serves	40 pieces
Inspiration	Best of Bridge

Ingredients

4 Large onions (thinly sliced)
2 Tbsp olive oil
1 Tbsp brown sugar
2 Tsp balsamic vinegar
salt and pepper to taste
1 14 oz (397 gm) pkg frozen puff pastry
6 oz (170 gm) brie (rind removed, diced)
6 oz (170 gm) old cheddar or Asiago or another strong cheese
2 Tbsp chopped fresh parsley (or 1 tsp dried parsley)

Directions


Peel the onions and slice thinly using a mandolin or carefully with a knife.

Heat oil in large deep frying pan on medium-high, add onions; cook until wilted and starting to brown, about 10 minutes.

Add sugar, vinegar, salt and pepper. Reduce heat to medium-low; cook for 15-25 minutes, until onions are caramelized and golden. Cool.

Puff Pastry package has 2 pouches. Pinch both together and roll out to a 12" x 16" (30 cm x 40cm) rectangle. Place pastry on baking sheet lined with parchment paper.

Spread onions over pastry.

Dot with cheese. Sprinkle with parsley and refrigerate if not baking immediately.

Bake in preheated 400 °F oven for 20-25 minutes, until cheese is melted and pastry is crisp. Cool for 5 minutes.

Cut into 20 squares; cut squares in half diagonally to make 40 triangles.