Indigo jones

I had a big log of goat cheese in the refrigerator, leftover from last week’s mushroom and goat cheese tarts. Looking for something more creative than the expected goat cheese salad, I stumbled upon a photo from the Kitchn for Caramelized Onion and Goat Cheese Flatbread. I adapted their recipe slightly to suit my own taste and fit seamlessly into the rest of the meal.

These flatbreads are a savory, flavorful dish that can be served as an hors d’oeuvres, or a light meal. Chock full of earthy flavors, and creamy textures, they are sure to please all palettes. Even I, with my strong aversion to onions, and B with her aversion to anything that isn’t fried, or didn’t originally emanate from a box, gobbled these up. They are easy to make, and worth every second. I didn’t get a photo of the finished product, as they were gone before they left the kitchen.

This is as far as I got before the kitchen was filled with hungry people!

Flatbread with Caramelized Onions and Goat Cheese:

Slice 2 sweet onions into thin pieces. Saute them in olive oil over medium or medium low heat until they soften and start to  brown, tossing occasionally. Season to taste with salt and pepper. This should take about 10-15 minutes.

Add a little brown sugar to the pan and continue to cook the onions, stirring to ensure that they don’t burn. Carefully add a little water to the pan, to keep things from sticking, and cook another 5 or 10 minutes until the onions have completely browned, but not burnt, and the liquid has evaporated.

Set the onion mixture aside until ready to assemble the flatbreads.

To assemble:

Lay out flatbreads on a baking sheet. Brush lightly with olive oil and sprinkle with salt. Spread some onion mixture on each of the flatbreads. Top with goat cheese. Sprinkle with fresh thyme leaves.

Bake in the oven at 400 degrees for about 7-10 minutes until they start to bubble. Cut into quarters and enjoy!!!

Tags: caramelized onions, flatbread, flatbread with caramelized onions and goat cheese, goat cheese, sweet onions, the kitchn, thyme

This entry was posted on March 5, 2013 at 8:55 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.