In keeping with my quest to use up everything in the fridge, I was rummaging about my produce drawers when I discovered to my glee a beautiful, succulent Vidalia Onion.
O Rapture! What shall I make?
Well, being that I'm down to pretty much flour, noodles, and various condiments I decided that a caramelized onion flatbread was in order. Now, I am far too broke to keep a well-stocked fridge at this point in my life, but if I did, I would have goat-cheese to put on this as well. If you have it, it would be great on here.
So here ya go, kiddies.
Caramelized Onion Flatbread
1 1/2 c. flour
2 t. honey
2 T. olive oil, divided
1/2-3/4 c. warm water (105-110 degrees F)
1/2 packet quick-rise yeast
1/4 t. salt
1 large yellow onion, thinly sliced
1 T. balsamic vinegar
2 T. truffle oil
In a large mixing bowl, combing honey, 1 T. olive oil, yeast, salt, and 1/2 c. water. Let sit 5 minutes, then slowly mix in flour. Add more water gradually if necessary. Place in a lightly greased bowl and let rise for 20-30 minutes. Meanwhile, heat 1 T. olive oil in a skillet over medium-high heat. Throw in the onions and saute, stirring often, until slightly translucent. Stir in balsamic and saute until caramelized. Allow to cool.
Preheat oven to 425F. Punch down dough when fully risen, then roll out into a rectangle about 1/4" thick. Brush dough with truffle oil (or more olive oil), then top with caramelized onions. Bake about 10 minutes, or until golden.
Love,
Kirsten.
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