Onion Confit Flatbread

Onion Confit flatbread with Peachs and Proscuitto

Flatbreads make delicious appetizers or light dinners. One of our favorites is dressed with onion confit--deeply caramelized onions that are slowly cooked to a jam-like consistency. Savory and slightly sweet, it is a delicious foil for salty cured meats, tangy cheese, bitter greens, or sweet-tart fruit slices.
Flatbread crusts can anything from homemade pizza crusts to refrigerated or frozen ones. Thin and crispy are our favorites, but a foccacia-like base would be interesting too. Puff pastry is an option. And, if you're eating gluten free, there are a number of frozen crusts that are delicious.

AuthorSteveYields4 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 minsCategory,
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Ingredients

 ¼ cup extra virgin olive oil
 1 tbsp butter
 3 yellow onions
 ¼ tsp fresh gorund black pepper
 1 tbsp sherry vinegar
 1 pizza crust unbaked or par-baked see gluten-free thin crust recipe
 1 bunch arugula (optional)

Directions

Onion Confit (adapted from the Silver Palate New Basics Cookbook)
1

Heat the oil and butter in a cast iron, stainless, or aluminum skillet over low heat.

2

Add the onions and pepper and cook until completely wilted, slowly stirring occasionally, 35 to 40 minutes.

3

Add the sherry vinegar, stir, and cook an additional 15 minutes or until the onions are a rich caramel color.

4

Cool, cover, and refrigerate for up to 3 days. Onion confit also freezes well.

Flatbread Assembly
5

Heat oven (and pizza stone if used) to 425 degrees.

6

Lightly brush the top of your crust with olive oil and place on a sheet pan, pizza stone, or directly on the center oven rack.

7

Bake crust for 5-6 minutes or until barely brown at the edges.

8

Sprinkle a very thin layer of shredded cheese over the onions. We used shredded gouda; however, let your palate be your guide. It shoudn't be much, however.

9

Layer additional ingredients to taste. Our "model" uses prosciutto strips and apple slices. We love ham and figs when in season. Try barely boiled potato slices and bacon crumbles. A mix of sweet, salty, and umami (or meaty) flavors is our goal.

10

Sprinkle a thin layer of shredded parmesan cheese to finish. Again, substitute to your taste--and what's in the fridge.

11

Return the flatbread to the oven and bake for approximately 10 minutes on a middle rack until browned to taste.

12

Remove the flatbread to a board. Drizzle with olive oil, sprinkle with fresh ground pepper, and slice. Top with a handful of arugula (optional).

13

Serve immediately.

Urban Legend Suggestions

Ingredients

 ¼ cup extra virgin olive oil
 1 tbsp butter
 3 yellow onions
 ¼ tsp fresh gorund black pepper
 1 tbsp sherry vinegar
 1 pizza crust unbaked or par-baked see gluten-free thin crust recipe
 1 bunch arugula (optional)

Directions

Onion Confit (adapted from the Silver Palate New Basics Cookbook)
1

Heat the oil and butter in a cast iron, stainless, or aluminum skillet over low heat.

2

Add the onions and pepper and cook until completely wilted, slowly stirring occasionally, 35 to 40 minutes.

3

Add the sherry vinegar, stir, and cook an additional 15 minutes or until the onions are a rich caramel color.

4

Cool, cover, and refrigerate for up to 3 days. Onion confit also freezes well.

Flatbread Assembly
5

Heat oven (and pizza stone if used) to 425 degrees.

6

Lightly brush the top of your crust with olive oil and place on a sheet pan, pizza stone, or directly on the center oven rack.

7

Bake crust for 5-6 minutes or until barely brown at the edges.

8

Sprinkle a very thin layer of shredded cheese over the onions. We used shredded gouda; however, let your palate be your guide. It shoudn't be much, however.

9

Layer additional ingredients to taste. Our "model" uses prosciutto strips and apple slices. We love ham and figs when in season. Try barely boiled potato slices and bacon crumbles. A mix of sweet, salty, and umami (or meaty) flavors is our goal.

10

Sprinkle a thin layer of shredded parmesan cheese to finish. Again, substitute to your taste--and what's in the fridge.

11

Return the flatbread to the oven and bake for approximately 10 minutes on a middle rack until browned to taste.

12

Remove the flatbread to a board. Drizzle with olive oil, sprinkle with fresh ground pepper, and slice. Top with a handful of arugula (optional).

13

Serve immediately.

Onion Confit Flatbread