Caramelised Red Onion Flat Bread
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 8 1x
- Category: Side Dish
- Cuisine: French
Ingredients
Units
Scale
Ingredients
- 4 Large Red Onions (see notes)
- 1 tbsp olive oil for frying
- 1 tsp brown sugar
- 1 tbsp balsamic vinegar (see notes)
- 1/2 tsp salt
flatbread
- 120 ml White Wine
- 100 ml Olive Oil
- 1 to 1.5 cups Plain Flour see instructions before you add flour.
- 1 tsp Baking Powder
- 1/4 tsp salt
- 1 tsp Herbs de Provence or mixed herbs will do
Instructions
- Method
- Chop your onions into rings.
- Heat up the oil in a pan, then add the onions. As they are frying add in your salt and continue to fry. When the onions start to brown, add sugar and balsamic and continue cook until the onions have reached a nice caramel colour and texture.
flatbread
- Preheat the oven to 200 C/392 F (fan assisted oven)
- Add the oil, wine, herbs, salt and baking powder to a bowl. Whisk it up, then gradually sift the flour into the mixture until it becomes soft sticky dough. See video at the end of recipe.
- Once the dough has come together, its time to roll it out into a rough rectangle.
- Line a baking tray with grease proof paper, add the dough, then get another sheet of paper, place it on top of the dough and roll it out into a bread shape. Aerate the dough using a fork. It’s now ready for the oven.
- The flat bread goes into the oven first for about 7 minutes before adding onions.
- Check on your onions, once they are cooked and lightly caramelised, turn off the heat and leave until the flat bread dough is ready.
- Remove flatbread from the oven. Top with the caramelised onions and return to the oven for another 7 to 8 minutes until golden and crispy.
- Enjoy this recipe with a tasty Sauvignon Blanc and some vegan camembert. See end of blog for recommendations.
Notes
Substitutes
I love red onions but you can use Pink or White onions for this recipe.
Also, you can sub white vinegar for ACV or distilled white vinegar.