Caramelized Onion Goat Cheese Flatbread (Print)

Crisp flatbread with sweet caramelized onions, creamy goat cheese, and fresh thyme, baked to perfection.

# Ingredients:

→ Flatbread Base

01 - 1 large store-bought flatbread or 2 small naan breads
02 - 1 tablespoon olive oil

→ Caramelized Onions

03 - 2 large yellow onions, thinly sliced
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1 teaspoon sugar
08 - 2 teaspoons balsamic vinegar

→ Toppings

09 - 4 ounces goat cheese, crumbled
10 - 1 teaspoon fresh thyme leaves
11 - Freshly ground black pepper to taste
12 - 1 tablespoon honey for drizzling, optional

# Instructions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Heat butter and olive oil in a large skillet over medium-low heat. Add onions and salt. Cook, stirring often, for 20 to 25 minutes until onions are soft and golden brown.
03 - Stir in sugar and continue cooking for 5 minutes until deeply caramelized. Add balsamic vinegar, stir, and cook for 1 minute more. Remove from heat.
04 - Place flatbread on prepared baking sheet. Brush with olive oil.
05 - Spread caramelized onions evenly over the flatbread. Top with crumbled goat cheese and sprinkle with thyme leaves.
06 - Bake for 10 to 12 minutes until the edges are crisp and the cheese is slightly golden.
07 - Remove from oven. Season with black pepper and drizzle with honey if desired. Slice and serve warm.

# Pro Tips:

01 -
  • The caramelized onions taste nothing like raw ones, they're pure sweetness that somehow makes the goat cheese taste even creamier.
  • It comes together in under an hour and feels fancy enough to serve guests without the fuss.
  • You can make the onions ahead and just assemble when you're ready to eat, which is a lifesaver on busy nights.
02 -
  • Don't rush the onions, I learned this the hard way when I tried to speed things up with higher heat and ended up with burnt onions that tasted bitter instead of sweet.
  • The caramelization step is what separates this from a basic onion topping, that extra 5 minutes with sugar makes all the difference in depth of flavor.
03 -
  • Keep your knife sharp when slicing onions so they're uniform in thickness and cook evenly, this small detail makes the whole process smoother and faster.
  • Don't peel away the papery skin of the onion until you start slicing, it keeps the onion intact and makes handling much easier during the initial slice.
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