Fontina & Carmelized Onion Flatbread

Susannah's Cookbook

Originally from: Stolen from Home Chef

Main Dishes

Prep: —

Cook: 3 min

Total: 3 min

Servings:

Measurements:

Ingredients

1
Olive oil Salt Pepper Preheat oven to 450�F.
2
Halve and peel onion.
3
Slice halves into thin strips.
4
Stem thyme.
5
Halve grape tomatoes.
6
Slice cheese into thin strips.
7
Place a medium pan over high heat.
8
Add 2 tsp olive oil and onions and cook for 3 minutes, stirring constantly.
9
Reduce heat to medium and stir until onions are golden brown and tender, 6-9 minutes.
10
Stir in sherr y, � tsp salt, and � tsp pepper and cook until completely reduced, 2-3 minutes.
11
Add cream to a small pot and place over medium heat.
12
Bring to a low boil and cook, stirring occasionally, 1-2 minutes.
13
Remove from burner and whisk in half the fontina cheese (reser ve remaining to top pizza) until melted.
14
Season with � salt and a pinch of pepper.
15
Spread cheese sauce on atbreads and top with carmelized ontions.
16
Top with remainig fontina cheese.
17
Place directly on oven rack with prepared sheet on rack below to catch any drips.
18
Bake until cheese bubbles, 7-10 minutes.
19
Remove from oven and sprinkle with thyme.
20
Toss arugula and grape tomatoes with � tsp olive oil and a pinch of salt and pepper in a small mixing bowl.
21
Top each atbread with arugula and grape tomatoes, then ser ve.
22
Yellow Onion 3 Thyme Sprigs 2 ounces Grape Tomatoes 4 Fontina cheese slices (or anything you like) 2 uid ounces Sherr y 4 uid ounces Heavy W hipping cream 2 Naan Flatbreads 1 ounce Baby Arugula