Caramelized Onion and Feta Flatbread

Name: Caramelized Onion and Feta Flatbread
Cook time: 30 min
Yield: 4 servings
Ingredients: 15 ml lemon juice for tossing arugula; 1 g fine salt divided; 60 g arugula washed and dried; 20 ml olive oil divided; 450 g yellow onions thinly sliced; 3 g fine salt divided; 4 g granulated sugar optional, helps browning; 0.5 g black pepper divided; 15 ml water as needed for the onions; 2 cloves garlic cloves minced; 2 g fresh thyme leaves picked from stems; 0.5 g black pepper divided; 2 g fine salt divided; 2 pieces flatbread about 25 cm each; 10 ml olive oil divided; 150 g feta cheese crumbled

A thin flatbread is baked until crisp, then topped with deeply caramelized onions, feta, and arugula dressed with lemon. The onions are cooked until golden and sweet, then piled onto the base for a fast baked main that eats like a casual supper.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

15 ml lemon juice for tossing arugula
1 g fine salt divided
60 g arugula washed and dried
20 ml olive oil divided
450 g yellow onions thinly sliced
3 g fine salt divided
4 g granulated sugar optional, helps browning
0.5 g black pepper divided
15 ml water as needed for the onions
2 cloves garlic cloves minced
2 g fresh thyme leaves picked from stems
0.5 g black pepper divided
2 g fine salt divided
2 pieces flatbread about 25 cm each
10 ml olive oil divided
150 g feta cheese crumbled

Instructions

Preheat the oven to 220°C. Line a baking sheet with parchment paper. Place the arugula in a bowl and toss with the lemon juice and 1 g of the salt; set aside. The oven is fully heated and the arugula is lightly dressed.
Heat 20 ml of the olive oil in a large skillet over medium heat. Add the onions, 3 g of the salt, 0.5 g of the black pepper, and the sugar if using. Cook, stirring occasionally, until the onions soften and turn deep golden brown, about 18 to 22 minutes. If the pan starts to look dry, add the water in small splashes as needed to prevent scorching. The onions are jammy, browned, and sweet without burned spots.
Stir the garlic, thyme, remaining 2 g salt, and remaining 0.5 g black pepper into the onions and cook for 30 seconds. Remove the skillet from the heat. The garlic smells fragrant but not browned.
Brush the flatbreads with the remaining 10 ml olive oil and set them on the prepared baking sheet. Divide the onion mixture over the flatbreads, then scatter the feta evenly on top. The flatbreads are fully topped and ready to bake.
Bake until the edges are crisp and the feta is lightly softened, about 8 to 10 minutes. The crust is crisp and the topping is hot through with lightly browned edges.
Top with the dressed arugula, slice, and serve immediately. If using the optional balsamic glaze or honey, drizzle it over the flatbread after baking before adding the arugula. The arugula is fresh and the flatbread is crisp at the edges.