French Onion Flatbread Recipe

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pinterestBecky Luigart-Stayneremailprint

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Yields: 6 - 8 serving(s)

Prep Time: 50 mins

Total Time: 1 hr 25 mins

Ingredients

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  • 2 tbsp.

    unsalted butter

  • 1 tbsp.

    olive oil, plus more for baking sheet and drizzling

  • 6

    medium yellow onions, thinly sliced (about 3 1/2 pounds)

  • 1/4 tsp.

    sugar

  • Kosher salt and freshly ground black pepper

  • 1 tbsp.

    crème fraîche

  • 6 oz.

    Gruyère, grated (about 1 1/2 cups), divided

  • 6 oz.

    Parmesan, grated (about 1 1/2 cups), divided

  • All-purpose flour, for rolling dough

  • Fresh thyme, for garnish

For Pizza Dough;

  • 2 c.

    all-purpose flour, spooned and leveled

  • 1 tsp.

    kosher salt

  • 1

    (.25-ounce) packet rapid rise yeast

  • 2/3 c.

    warm water (plus a little more if needed)

  • 1 tbsp.

    pure lavender honey

  • 1 tbsp.

    olive oil

Directions

  • Step 1Make toppings: Melt butter and oil in a large pot over medium-low heat. Add onions, cover, and cook, stirring occasionally, until very tender, 18 to 20 minutes. Remove lid and increase heat to medium-high. Add sugar and season with salt. Cook, stirring occasionally, until golden brown, 20 to 30 minutes. Cool completely. Stir in crème fraîche and 1 1/4 cups each Gruyère and Parmesan. Season with pepper. 
  • Step 2Meanwhile, make pizza dough: Stir together flour, salt, and yeast in a bowl. Add water, honey, and oil. Mix with a wooden spoon until combined. (Add a little more water if dough still has dry spots.) Cover with plastic wrap, and let rest at room temperature, 15 minutes.
  • Step 3Preheat oven to 450°F. Lightly grease a rimmed baking sheet with oil. On a lightly floured surface, roll dough to an 11- by 9-inch rectangle. Transfer to prepared pan and drizzle with a little oil. Spread onion mixture on dough, leaving a 1/2-inch border all around. Top with remaining 1/4 cup each Gruyère and Parmesan. Bake until crust is crisp and golden brown and onions and cheese are melted and bubbly, 10 to 15 minutes. Cool 5 minutes, then cut into pieces. Garnish with thyme.
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