French Onion Flatbread Recipe
Becky Luigart-Stayneradvertisement - Continue Reading Belowyields: 6 - 8 Serving(S)Prep Time: 50 minsTotal Time: 1 Hr 25 minsIngredientsSave Recipe2 Tbsp...
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 50 mins
- Total Time:
- 1 hr 25 mins
Ingredients
- 2 tbsp.
unsalted butter
- 1 tbsp.
olive oil, plus more for baking sheet and drizzling
- 6
medium yellow onions, thinly sliced (about 3 1/2 pounds)
- 1/4 tsp.
sugar
Kosher salt and freshly ground black pepper
- 1 tbsp.
crème fraîche
- 6 oz.
Gruyère, grated (about 1 1/2 cups), divided
- 6 oz.
Parmesan, grated (about 1 1/2 cups), divided
All-purpose flour, for rolling dough
Fresh thyme, for garnish
For Pizza Dough;
- 2 c.
all-purpose flour, spooned and leveled
- 1 tsp.
kosher salt
- 1
(.25-ounce) packet rapid rise yeast
- 2/3 c.
warm water (plus a little more if needed)
- 1 tbsp.
pure lavender honey
- 1 tbsp.
olive oil
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Directions
- Step 1Make toppings: Melt butter and oil in a large pot over medium-low heat. Add onions, cover, and cook, stirring occasionally, until very tender, 18 to 20 minutes. Remove lid and increase heat to medium-high. Add sugar and season with salt. Cook, stirring occasionally, until golden brown, 20 to 30 minutes. Cool completely. Stir in crème fraîche and 1 1/4 cups each Gruyère and Parmesan. Season with pepper.
- Step 2Meanwhile, make pizza dough: Stir together flour, salt, and yeast in a bowl. Add water, honey, and oil. Mix with a wooden spoon until combined. (Add a little more water if dough still has dry spots.) Cover with plastic wrap, and let rest at room temperature, 15 minutes.
- Step 3Preheat oven to 450°F. Lightly grease a rimmed baking sheet with oil. On a lightly floured surface, roll dough to an 11- by 9-inch rectangle. Transfer to prepared pan and drizzle with a little oil. Spread onion mixture on dough, leaving a 1/2-inch border all around. Top with remaining 1/4 cup each Gruyère and Parmesan. Bake until crust is crisp and golden brown and onions and cheese are melted and bubbly, 10 to 15 minutes. Cool 5 minutes, then cut into pieces. Garnish with thyme.
- Step 1Make toppings: Melt butter and oil in a large pot over medium-low heat. Add onions, cover, and cook, stirring occasionally, until very tender, 18 to 20 minutes. Remove lid and increase heat to medium-high. Add sugar and season with salt. Cook, stirring occasionally, until golden brown, 20 to 30 minutes. Cool completely. Stir in crème fraîche and 1 1/4 cups each Gruyère and Parmesan. Season with pepper.
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David Miller brings 15 years of experience in global economics, personal finance strategy, and market dynamics. He specializes in turning complex economic trends into actionable insights for everyday readers.
