Caramelized Onion and Goat Cheese Flatbread

Name: Caramelized Onion and Goat Cheese Flatbread
Cook time: 30 min
Yield: 4 servings
Ingredients: 15 ml olive oil divided; 450 g yellow onions thinly sliced; 2 g fine salt divided; 0.5 g black pepper freshly ground, divided; 30 ml water for deglazing the onions; 2 cloves garlic minced; 2 g fresh thyme leaves picked from stems; 5 g granulated sugar optional, for faster browning; 2 pieces store-bought flatbread or naan about 25 cm each; 30 ml olive oil divided; 2 g fine salt divided; 0.5 g black pepper freshly ground, divided; 120 g goat cheese crumbled; 60 g arugula rinsed and dried; 15 ml balsamic glaze for finishing

A home-kitchen flatbread built on a thin crust with deeply caramelized onions, crumbled goat cheese, and arugula added after baking. It eats like a light main with crisp, chewy, and creamy textures in each slice.

By Julienne

Caramelized Onion and Goat Cheese Flatbread

Cook time: 30 minutes

Servings: 4

Ingredients

15 ml olive oil divided
450 g yellow onions thinly sliced
2 g fine salt divided
0.5 g black pepper freshly ground, divided
30 ml water for deglazing the onions
2 cloves garlic minced
2 g fresh thyme leaves picked from stems
5 g granulated sugar optional, for faster browning
2 pieces store-bought flatbread or naan about 25 cm each
30 ml olive oil divided
2 g fine salt divided
0.5 g black pepper freshly ground, divided
120 g goat cheese crumbled
60 g arugula rinsed and dried
15 ml balsamic glaze for finishing

Instructions

Preheat the oven to 220°C. Line a rimmed baking sheet with parchment paper. Oven is fully preheated and the tray is lined.
Heat 15 ml olive oil in a large skillet over medium-low heat. Add the onions, 2 g salt, and 0.5 g black pepper. Cook, stirring often, until very soft and deep golden brown, 18 to 22 minutes. If the pan looks dry or the onions start to catch, add the water and scrape up the browned bits. Stir in the garlic, thyme, and optional sugar for the last 1 to 2 minutes. Onions are glossy, jammy, and golden-brown with no harsh raw onion taste.
Place the flatbreads on the prepared baking sheet. Brush with the remaining 30 ml olive oil, then divide the caramelized onions evenly over the top. Sprinkle with the remaining 2 g salt and 0.5 g black pepper, then scatter the goat cheese over both flatbreads. Flatbreads are evenly topped and ready for the oven.
Bake for 8 to 10 minutes, until the edges are crisp and the goat cheese is softened and lightly browned in spots. If needed, move the tray to a higher rack for the last 1 to 2 minutes to deepen color. Edges are crisp and the cheese is warmed through with light browning.
Top with the arugula and drizzle with balsamic glaze, if using. Slice and serve immediately. Arugula is just wilted from the residual heat and the flatbread is crisp at the edges.