Fontina and Caramelized Onion Flatbread with arugula and grape tomatoes

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Yellow Onion
  • 3 Thyme Sprigs
  • 2 oz. Grape Tomatoes
  • 33/4 oz. Fontina Cheese Slices
  • 2 fl. oz. Sherry
  • 4 fl. oz. Heavy Whipping Cream
  • 2 Naan Flatbreads
  • 1 oz. Baby Arugula

Directions

  1. Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.

  2. Halve and peel onion. Slice halves into thin strips (julienne). Stem thyme. Halve grape tomatoes. Slice fontina into thin strips.

  3. Place a medium pan over high heat. Add 2 tsp. olive oil and onions to hot pan. Cook, stirring constantly, 3 minutes. Reduce heat to medium and cook, stirring occasionally, until onions are golden brown and tender, 6-9 minutes. Stir in sherry, ¼ tsp. salt, and ¼ tsp. pepper and cook until completely reduced, 2-3 minutes. Remove from burner.

  4. Add cream to a small pot and place over medium heat. Bring to a low boil and cook, stirring occasionally, 1-2 minutes. Remove from burner, and whisk in half the fontina cheese (reserve remaining for topping pizza) until melted. Season with ¼ tsp. salt and a pinch of pepper.

  5. Spread cheese sauce on flatbreads, and top with caramelized onions. Top with remaining fontina cheese. Place directly on oven rack with prepared baking sheet on rack below to collect any drips. Bake until cheese bubbles, 7-10 minutes. Remove from oven and sprinkle with thyme.

  6. Toss arugula and grape tomatoes with ½ tsp. olive oil and a pinch of salt and pepper in a small mixing bowl. Top each flatbread with arugula and grape tomatoes and serve.

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