Here’s the thing. I’m going to bend my own rule for a bit. I’m going to call this a quick and easy recipe even though it takes longer than 30 minutes. Are you still with me? I mean, it’s my rule, so I can break it, right? What I mean is, this recipe takes about 50 minutes, but the extra 20 minutes are spent sitting on your couch, not in front of the stove, so it totally counts.
And anyway, the only reason this takes longer is because you have to wait at least 45 minutes to let the onions caramelize properly, because onions don’t caramelize in less than 45 minutes. I ask you, when is waiting for caramelized onions ever a bad thing? I’m happy we’re on the same page, because this flatbread combines all of my favorite things: bread, caramelized onions, goat cheese, and pesto. It’s right.
I started by slicing two medium yellow onions.
I heated some butter and olive oil in a large skillet…
…and added the onions over medium high heat.
I let the onions cook on medium high heat for a couple of minutes, just until they became golden and fragrant, then I reduced the heat to low.
I cooked the onions on low for about 40 minutes, stirring occasionally. This is the part that isn’t so quick, but I swear to you that I was watching TV on my couch while this was happening. No kitchen time, except for the occasional stir. Promise.
When the onions had cooked long enough to be sweet and sticky, I added some balsamic vinegar and honey. I stirred to combine, cooked for a couple minutes more, then removed from the heat.
The hard part, meaning the waiting, is over.
I lined a baking sheet with foil and got my naan bread ready for assembly. I used Stonefire Naan Bread from my local grocery, but I’m sure whatever you can find will be wonderful.
I layered the Naan bread with some pesto, then the onions, and then the creamy, lovely, melt-my-heart goat cheese.
I topped with Parmesan cheese, seasoned with black pepper and red pepper flakes, and put it in the oven just until the cheese had melted and the Naan bread was brown around the edges.
I sliced the flatbread into four pieces and, dinner was served.
I really liked the Naan as the base for this flatbread, instead of pita, because it was more tender and less dry. I’m a huge fan of Naan bread anyway, so I’m happy I went this direction.
I love everything about this, least of all being that it was ridiculously simple to make. You should have this for dinner this week even if it is after a long day and all you want is cereal. Have this instead!
Here’s the recipe!
Caramelized Onion and Goat Cheese Flatbread (serves 2)Ingredients:
- 2 medium sized yellow onions, sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 2 pieces of Naan Bread
- 4 tablespoons prepared pesto, divided
- 5 oz log of goat cheese
- Red pepper flakes
- Parmesan cheese for grating on top
- Preheat oven to 450 degrees. Line a baking sheet with foil and set aside.
- In a large skillet, melt butter and olive oil. Add onions and cook on medium high heat for 3 minutes, just until softened and starting to brown. Reduce heat to low and cook, stirring occasionally, for 40 minutes.
- After 40 minutes, add balsamic vinegar and honey. Increase heat to medium,stir to combine and cook for 3 minutes more. Remove from heat.
- To assemble the flatbread, place Naan on prepared baking sheet. Spread 2 tablespoons pesto on each piece of Naan. Top with onions, then pieces of goat cheese. Season with black pepper and red pepper flakes. Grate Parmesan on top to your liking.
- Place in the oven for 10-15 minutes, until cheese is fully melted and Naan has started to brown on edges.
- Cut into pieces and serve.