Description
Sweet caramelized onions, tart cranberries, and nutty Gruyère cheese baked on a crisp flatbread.
Ingredients
Scale
- 1 large flatbread or 2 individual naan breads
- 1 tbsp olive oil (15 ml)
- 1 large yellow onion, thinly sliced
- 1/4 tsp salt
- 1 tsp balsamic vinegar (5 ml)
- 1/3 cup dried cranberries (approx. 45g)
- 3 oz Gruyère cheese, grated (approx. 85g)
- Freshly ground black pepper, to taste
- Fresh thyme leaves, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Place the flatbread on a baking sheet.
- Heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and salt. Stir to coat the onions in oil.
- Cook the onions, stirring occasionally, for 25 to 30 minutes. Let them cook slowly until they are soft, sweet, and a deep golden brown color.
- Stir the balsamic vinegar and dried cranberries into the onions. Cook for another 1 to 2 minutes, until the vinegar has been absorbed. Remove the skillet from the heat.
- Spread the caramelized onion mixture evenly over the flatbread, leaving a small border around the edge.
- Sprinkle the grated Gruyère cheese evenly over the onions. Add a few grinds of black pepper.
- Bake for 8 to 10 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden.
- Remove from the oven, garnish with fresh thyme leaves if you like. Let it cool for a minute before slicing and serving.
Notes
- Patience is key for caramelizing onions. Don’t rush them with high heat, as they will burn instead of becoming sweet.
- You can use other cheeses like fontina, white cheddar, or goat cheese instead of Gruyère.
- Store-bought pre-baked pizza crusts or large pitas also work well as a base.
- The caramelized onion topping can be made up to 3 days in advance and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American