Caramelized Onion Goat Cheese (Printable version)

Crisp flatbread with sweet caramelized onions, creamy goat cheese, and fresh thyme balance.

# Needed 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

# How to make it:

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 to cook 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.

# Expert advice:

01 -
  • It looks like you spent hours in the kitchen when really you just needed patience and a hot skillet.
  • The sweet-savory balance hits differently when you bite into that crispy crust with melted cheese.
  • You can throw it together on a Tuesday night and still feel sophisticated about dinner.
02 -
  • Patience with the onions is non-negotiable; rushing them by cranking up the heat will give you brown onions instead of caramelized ones, and they taste completely different.
  • The key to keeping the flatbread crispy is using high heat at the end and not overloading the toppings; too much moisture from excessive cheese will make the bottom soggy.
03 -
  • If your flatbread is very thick or you're concerned about the bottom getting soggy, place your baking sheet in the oven while it preheats so the base gets a head start on crisping up.
  • Slice your onions as uniformly as possible; uneven pieces will cook at different rates and you'll end up with a mix of textures instead of that smooth, glossy caramel.
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