Caramelized Onion Date Flatbread Food

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 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.

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.

CARAMELIZED ONIONS, CABRALES BLUE CHEESE AND WILD MUSHROOM FLATBREAD

Steps:

• Heat butter and olive oil in a medium saute pan. Add onions and sugar and cook slowly until soft and caramelized. Heat olive oil in a large saute pan over high heat. Add the mushrooms and saute until golden brown and cooked down. Season with salt and pepper to taste. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on one side until golden brown, turn over spread with the mozzarella, onions and mushrooms and blue cheese.

CARAMELIZED ONION AND WHITE BEAN FLATBREAD

Steps:

• Preheat oven to 450°F.
• Place oven rack in the lowest positions.
• Combine 2-1/2 tablespoons oil, onions and salt in a medium saucepan.
• Cover and cook over medium-high heat, stirring often, until the onion is softened, about 7-9 minutes.
• Now add 1-1/2 tablespoons more of oil, a little bit at a time, and add mushrooms and cook about 4 minutes longer.
• Liquid needs to be absorbed.
• Cook for another 5-7 minutes reducing heat to medium-low, uncovered and stirring occasionally, until very soft and golden.
• Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet.
• Bake until puffed and lightly crisped on the bottom, 8-10 minutes.
• Stir oregano and pepper into the onion-mushroom mixture.
• Transfer, half the onion mixture to a small bowl.
• Add beans to the remaining onion mixture;, cook over medium heat, stirring often, until heated through, about 2-3 minutes.
• Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
• Spread the bean paste over the pizza crust.
• Top with the reserved onion, tomatoes,cheese and pepitas,or sunflower seeds or pine nuts, if using.
• Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11-13 minutes.
• Slice and serve.

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 & 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.