>> Tuesday, 14 March 2017
Many moons ago I came to realize that I have certain food phases; periods of time when I make variations of a particular dish. The phases come and go, sometimes quarterly and annually. I made this Caramelized Onion Flatbread when I was going through one of my flatbread phases a few years ago. I went through another intense flatbread phase last year and will post those other flatbreads in due time.
Caramelized onions - onions sliced and cooked until they soften releasing their natural sugars, browning - are slow food and a labour of love. I do not like to add sugar to my onions to sweeten them or hurry along the process. If you're going to make caramelized onions, give yourself at least an hour. You do not have to stand and watch over the pan, just check on it at varying intervals.
The collage below shows the varying stages of cooking that demonstrate that patience and time is required.
You can find the recipe to make the onions and flatbread here. The recipe calls for yellow/brown onions but use whatever you can find. Some onions are sweeter than others, hence the recommendation for the yellow/brown onions.
Flatbread prepped for baking
I like the contrast of sweet and salt for this flatbread so I added cubes of aged sharp cheddar cheese and thin slices of mild hot peppers. A few thyme leaves would work well too.
Now when I say it is a flatbread, I really mean it :) Look at that slice.
Don't forget the recipe is here if you would like to try making this flatbread.