CARAMELIZED-ONION FLATBREADS WITH CRèME FRAîCHE
Categories Onion Appetizer Side Bake Cocktail Party Vegetarian Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 19
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.
ONION FLATBREAD
This impressive flatbread couldn't come together more simply. Prepared pizza dough is stretched and topped with thinly sliced onions and shredded cheese. Bake until browned in a hot oven and that's it! Top with herbs and flaky salt and you have a delicious side dish perfect with any meal or on its own.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
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.
CARAMELIZED ONION & LEMON FLATBREAD
Topped with caramelized onions, lemon zest and melted cheese, this flatbread is bistro-style fare that's actually quite easy to make at home.
Provided by My Food and Family
Categories Pizza
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 770 mg, Carbohydrate 38 g, Fiber 5 g, Sugar 4 g, Protein 19 g
FLATBREAD WITH CARAMELIZED ONIONS & CHEESE
This is a very versatile dish from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. It can be served at a cocktail party, as an appetizer or as a main course with a side salad. My DH & I have been known to devour the whole thing, with a few glasses of wine, on a Saturday night!!
Provided by CountryLady
Categories Cheese
Time 1h10m
Yield 40 triangles
Number Of Ingredients 10
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.
Nutrition Facts : Calories 73.1, Fat 5.2, SaturatedFat 2.2, Cholesterol 7.5, Sodium 130.2, Carbohydrate 4.2, Fiber 0.3, Sugar 1, Protein 2.3
CARAMELIZED ONION AND STEAK FLATBREAD
Fire up the grill for steak flatbread topped with caramelized onions and baby arugula. You can use naan bread for an easy option to put together our Caramelized Onion and Steak Flatbread for lunch or dinner tonight.
Provided by My Food and Family
Categories Fall 2019
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
FLATBREAD WITH CARAMELIZED ONIONS AND GORGONZOLA
Onion and bleu cheese lovers, this is a decadent treat! This makes a lot, I usually cut down the recipe a bit unless I'm having guests.
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 32 wedges
Number Of Ingredients 10
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.
Nutrition Facts : Calories 110.5, Fat 5.4, SaturatedFat 3, Cholesterol 11.3, Sodium 305.5, Carbohydrate 11.4, Fiber 0.9, Sugar 2.4, Protein 4.3
BRIE & CARAMELIZED ONION FLATBREAD
Saute the onions and garlic for this flatbread a day ahead so it's easy to put together on the day of the party. Prepared pizza dough makes it a snap. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 1h5m
Yield 1 flatbread (12 pieces).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 206 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 333mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 1g fiber), Protein 8g protein.
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Servings 6
- 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.DO AHEAD: Can be prepared 1 day ahead. Keep covered and refrigerate.
- 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. DO AHEAD: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.
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