Mushroom and Caramelized Onion Flatbread
Slow-cooked onions, browned mushrooms, melted cheese and thyme. Elevated flavor from ordinary ingredients.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Makes
- 2 flatbreads
Caramelized onions take time; there is no honest way around that. The good news is that they keep for a week in the fridge, so make a double batch on the weekend and this flatbread becomes a 20-minute dinner.
Brown the mushrooms properly
Crowded mushrooms steam. Use a wide pan, do not stir for the first few minutes and add salt only once they have browned.
Mushroom and Caramelized Onion Flatbread
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Makes
- 2 flatbreads
Ingredients
Method
Melt 1 tablespoon butter in a skillet over medium-low heat. Add the onion and a pinch of salt and cook, stirring every few minutes, until soft and deep golden, 25 to 30 minutes. Add a splash of water if they start to stick.
Move the onions to a plate. Raise the heat to medium-high, add the remaining butter and the mushrooms and cook without stirring for 3 minutes, then stir and cook until browned, 4 to 5 minutes more. Season with the remaining salt and the thyme.
Heat the oven to 425°F. Put the flatbreads on a baking sheet and scatter with half the cheese, the onions, the mushrooms and then the rest of the cheese and the Parmesan.
Bake for 8 to 10 minutes, until melted and bubbling. Drizzle with balsamic glaze if you like.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
