Grilled Onion Flatbread: Putting leftover onions to good use

August 9, 2010 No comments
On Friday night Gary made burgers with caramelized onions.  On Saturday I needed an interesting appetizer for my dinner party.  I put those onions to great use in this Caramelized Onion Flatbread.
As I usually do for most dough recipes, I put the bread machine to work for 1 hour and 40 minutes.
Now that bread machines are no longer in vogue, you can buy them in thrift stores for $5 to $15.  I have two and each of my children now have one.
Gary’s Grilled or Caramelized Onions
2 large Maui or other sweet onions, cut into quarters
8 cloves garlic, thinly sliced
2/3 cup canola oil
Cut the onions into quarters and place each into a large square of double layered foil.
Pour ½ of the canola oil around each onion and top with the garlic.
Grill on direct heat for 10 minutes and continue cooking on indirect heat with grill cover closed for an additional 45 minutes.  This is delicious on your burgers or with steaks in addition to using it for the Flatbread.
I made dough in the machine as follows:
1 1/8 cups warm water
3 cups bread flour
1 ½ tablespoons dry milk
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon salt
2 teaspoons yeast
Caramelized Onion Flatbread
1 recipe dough
1 cup grated parmesan cheese
2 caramelized sweet onions (we used Maui onions)
Preheat oven to 450 degrees
Spray two rimmed cookie sheets with olive oil spray
Divide the dough into two pieces
Roll each piece out into a rectangle to fit your cookie sheet
Sprinkle ½ of the parmesan cheese over each
Top each flatbread with one of the onions, spreading them over the flatbread in a single layer
Bake for 12 to 15 minutes or until golden brown.
Cut with pizza wheel into serving sized pieces
Caramelized Onion Flatbread

Before


Caramelized Onion Flatbread - After

After

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  1. Carin Canale-Theakston says:

    My family was lucky enough to be invited to Karin and Gary’s for a pool party last Friday and she served us the onion flatbread — it was scrumptous! It’s no surprise that my wife, Hillary, and I loved it but huge kudos also came from our 12 months old, Piper. As many know, 12 month olds aren’t known for their gourmet taste buds, but Piper couldn’t get enough of Karin’s flatbread. She especially loved the onions and kept sucking them off my pizza. She knows a few words in sign language and kept signing “more, more” while saying it at the same time! A true testament to this recipe. Thanks to our favorite hostess, Karin. Your recipes are always the best.

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