Fontina and Caramelized Onion Flatbread

Ingredients

• 1 Yellow Onion
• 3 Thyme Sprigs
• 2 oz Grape Tomatoes
• 3 ¾ oz Fontina Cheese Slices
• 2 fl. oz. Sherry
• 4 fl. oz. Heavy Whipping Cream
• 2 Naan Flatbreads
• 1 oz Baby Arugula
• Olive Oil
• Salt Pepper
• Halve and peel onion. Slice halves into thin strips.
• Stem thyme. Halve grape tomatoes. Slice fontina
• into thin strips.

Instructions

1. 1

   Cook Within: Be careful when boiling cream. When it starts bubbling, immediately remove from burner and add cheese. Residual heat will melt cheese without breaking or over-reducing sauce. Caramelizing onions is one of cooking’s most satisfying transformations that rewards patience and a little diligence. Once water in onions evaporates during first few minutes of cooking, onions will soften, and its complex blend of natural sugars will begin to darken

2. 2

   Prepare the Ingredients: Halve and peel onion. Slice halves into thin strips. Stem thyme. Halve grape tomatoes. Slice fontina into thin strips.

3. 3

   Assemble the Flatbreads: Spread cheese sauce on flatbreads, and top with caramelized onions. Top with remaining fontina cheese. Place directly on oven rack with prepared until cheese bubbles, 7-10 minutes. Remove from oven and sprinkle with thyme. Caramelize the Onions 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. 4

   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.

5. 5

   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. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Make sure to constantly stir onions while they are on high heat. You want to accelerate caramelization without is used twice. Half is added to sauce and remaining tops the recipe before you start–we promise it will be time