Make the delicious caramelized onions in advance and you’ll have this easy Caramelized Balsamic Onion & Gruyere Flatbread Pizza on the table in minutes.
Remember those awesome caramelized balsamic onions we made last week? And remember how I told you we could top just about anything with them?
Here’s one of those anything’s.
You need nothing but flatbread, those yummy onions, some gruyere cheese and a sprinkling of parsley for presentation.
Dinner in less than 10 minutes*.
I’ve been on a flatbread recipe craze lately. I’ve never been much of a pizza-at-home gal but, for some reason, flatbread is different. I like the texture better and the way it bakes more evenly. I’ve made my Cilantro-Lime Chicken Flatbreads with Mango & Roasted Jalapeno over and over – just can’t get enough! Stonefire sent me some of their flatbread to try (I guess my obsession is public knowledge by now) and – omgee – is it yummy. I’m sad because I don’t know if they sell it where I normally shop but I’m going to be on the lookout for some. SIDE NOTE: (Their naan bread was awesome, too. My mom made some shredded beef in gravy which she was going to put over sliced buns. We all decided to try it over the garlic naan…fabulous. Really soft and flavorful. Highly recommend).
So I had this flatbread on hand along with some of those caramelized balsamic onions. Gruyere cheese – which can be pricey – was on sale for dirt cheap…you see where this is going. That evening I brought the onions to room temp while I shredded a few cups of cheese, put it all together and baked for about 10 minutes. And, lordy, was it ever good! I didn’t even make a side (although I did grill up some Grilled Pound Cake Sandwiches for dessert).
*If you make the onions in advance.
- 2 Tablespoons extra-virgin olive oil
- 3 sweet onions, sliced thickly (about 5-6 slices per onion)
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 Tablespoons sugar
- 1/4-1/2 cup balsamic vinegar (based on personal preference)
- 3 cups shredded Gruyere cheese
- 1 store-bought flatbread
- 1/4 cup chopped parsley
- Heat oil in a large skillet over medium-low heat. Add half of onions, cook down slightly then add the other half. (You can add them all at once but it might be difficult to stir until they cook down some, depending on the size of your skillet). Season with salt & pepper.
- Once onions are cooked down slightly (enough that you can stir them all in the skillet without any going overboard) add sugar and stir gently. Add balsamic and stir again. Reduce heat to low and slowly cook onions, stirring occasionally, for an hour or so. Vinegar will reduce and coat onions.
- Meanwhile, preheat oven to 400F (or according to package directions on flatbread).
- Top flatbread with half of cheese, desired amount of onions (see note) then the remaining cheese. Bake for 10 minutes or until cheese is melted and golden brown. Remove from oven, sprinkle with parsley, cut into slices and serve immediately.
The amount of onions in this recipe makes a very thick layer of onions. If you prefer less, either halve the amounts for the onions or save some for another use (they're fantastic on burgers, pizza, chicken, steak or even on salads or in eggs).
If making onions in advance, bring to room temperature before placing on pizza and baking.