Brie Cheese & Balsamic Caramelized Onion Flatbread

On their own, Brie cheese and caramelized onions are flavor bombs. Layered on a flatbread together, they're out of this world!

I haven't decided whether or not to be proud of the fact that I could chronicle all of the scores, key plays, colors of cheerleaders' uniforms, and end zone celebration dance moves that occurred during the NFL playoff games this weekend. After watching four football games over the past 48 hours, my eyes have turned into spinning discs like those of a hypnotized cartoon character. Partway through this never-ending endurance test, my resolve began to wane and I wandered to the kitchen to regain my sanity and feed a different part of my brain.

This flatbread recipe was one of those that comes from rummaging through the fridge and pantry for inspiration. Two days ago, I made a batch of Zoë Francois and Jeff Hertzberg's master whole grain bread recipe from their new book, Healthy Bread in Five Minutes a Day. There was also a round of Brie cheese from Ile de France cheese company (sent to me for free) which was begging to be eaten. I grabbed a ball of the dough, rolled it out, adorned it with rich, caramelized onions and Brie cheese, and baked it in a hot oven.

When the flatbread came out of the oven, the crust was a beautiful golden brown. I tapped on the edge of the crust and was rewarded with the sound of a crisp, hearty bread. The caramelized onions, made rich with brown sugar and balsamic vinegar, were a deep golden brown and the Brie was oozing and bubbling like tiny rivers of cheesy lava. And then I bit into it. The contrast of the sweet onions, savory kosher salt, creamy Brie cheese, and crispy crust were yin and yang epitomized.

Cut 3 large yellow onions in half through the root, peel, and slice thinly. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 15 minutes. Stir in 1 tablespoon brown sugar.

Cover and cook until the onions are golden brown, about 20 minutes, stirring occasionally.

Add ¼ cup water, cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in 1 tablespoon balsamic vinegar, ½ teaspoon salt, and an additional ¼ cup water. Cover the pan and cook until the liquid is absorbed. Remove from heat.

For the bread part of this flatbread, I used 1 pound of the master recipe mentioned above. If using this recipe, make the dough, refrigerate it, and then cut off 1 pound (about the size of a large grapefruit) of the dough. It is not necessary to let the dough rise for 90 minutes on the pizza peel when making flatbreads and pizzas. This flatbread pizza would also work well using my pizza crust recipe. It requires some kneading, but uses ingredients that are found in most pantries.

Place a pizza baking stone on a rack in the lower third of the oven and preheat the oven to 450 degrees F for 30 minutes.

Lightly flour a pizza peel and roll out your dough of choice on the pizza peel until it is about ⅛-inch thick. Add more flour to the board and rolling pin as necessary to stop the dough from sticking. By the time the dough is rolled out, there should be enough flour so that the dough slides easily when you shake the pizza peel.

Brush the dough with 1 tablespoon olive oil. Spread ⅔ of the caramelized onions over the dough and sprinkle with ½ teaspoons kosher salt. Slide the flatbread onto the pizza stone and bake for 8 minutes. Remove the flatbread from the oven and arrange about 8 slices (4 ounces) Brie cheese and 1 tablespoon sliced scallions over top of the caramelized onions.

Return the flatbread to the oven and bake for an additional 4-6 minutes, or until the crust is golden brown and crisp to the touch (careful - it's hot!) Remove from the oven and let sit for about 10 minutes before cutting into wedges. Garnish with additional 1 tablespoon sliced scallions.

Brie Cheese & Balsamic Caramelized Onion Whole Wheat Flatbread

2 tablespoon olive oil, divided
3 large yellow onions, peeled and sliced thinly into semicircles
1 tablespoon brown sugar
½ cup water, divided
1 tablespoon balsamic vinegar
1 teaspoon kosher salt, divided
1 lb of Zoe Francois' master whole-grain loaf recipe or Cookin' Canuck's pizza dough recipe
Flour for rolling dough
8 slices (4 oz.) Brie cheese
2 tablespoon sliced scallion, divided

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 15 minutes. Stir in brown sugar. Cover and cook until the onions are golden brown, about 20 minutes, stirring occasionally. Add ¼ cup water, cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in balsamic vinegar, ½ teaspoon salt, and an additional ¼ cup water. Cover the pan and cook until the liquid is absorbed. Remove from heat.

For the bread part of this flatbread, I used 1 pound of Zoe Francois and Jeff Hertzberg's master recipe from their new book, Healthy Bread in Five Minutes a Day. If using this recipe, make the dough, refrigerate it, and then cut off 1 pound (about the size of a large grapefruit) of the dough. It is not necessary to let the dough rise for 90 minutes on the pizza peel when making flatbreads and pizzas. This flatbread pizza would also work well using my pizza crust recipe. It requires some kneading, but uses ingredients that are found in most pantries.

Place a pizza baking stone on a rack in the lower third of the oven and preheat the oven to 450 degrees F for 30 minutes.

Lightly flour a pizza peel and roll out your dough of choice on the pizza peel until it is about ⅛-inch thick. Add more flour to the board and rolling pin as necessary to stop the dough from sticking. By the time the dough is rolled out, there should be enough flour so that the dough slides easily when you shake the pizza peel.

Brush the dough with 1 tablespoon olive oil. Spread ⅔ of the caramelized onions over the dough and sprinkle with ½ teaspoons kosher salt. Slide the flatbread onto the pizza stone and bake for 8 minutes. Remove the flatbread from the oven and arrange Brie cheese and 1 tablespoon sliced scallions over top of the caramelized onions.

Return the flatbread to the oven and bake for an additional 4-6 minutes, or until the crust is golden brown and crisp to the touch (careful - it's hot!) Remove from the oven and let sit for about 10 minutes before cutting into wedges. Garnish with additional 1 tablespoon sliced scallions.

Makes 8 large or 16 small wedges.

Printable recipe