Servings: 4 (click to scale)
Ingredients
For the Caramelized Onions:
- 2 tsp canola oil
- 1 each yellow onion thinly sliced (about 1 cup)
For the Flatbread:
- 4 each naan flatbread
- 1 cup caramelized onions
- 2 each Bartlett pears thinly sliced
- 8 oz brie cheese sliced
- 1 cup baby arugula
- 1/4 cup balsamic glaze
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Instructions
For the Caramelized Onions:
- Heat the canola oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they become soft, golden brown, and caramelized, about 20–30 minutes. If the onions begin to stick to the pan, adda tablespoon of water and continue cooking.
- Remove from the heat and use immediately or allow to cool before storing in an airtight container in the refrigerator for up to 5 days.
For the Flatbread:
- Preheat oven to 425F degrees. Place flatbread(s) on baking sheet(s).
- Spread 1/4 cup of caramelized onions on each flatbread. Top with 1/2 ea. sliced pear.
- Place nickel size pieces of brie (total of 2 oz.) all over the flatbread.
- Place into the preheated oven. Bake for 8-10 minutes or until the crust begins to brown and the cheese is fully melted and lightly browned. Remove from oven for next steps.
- Cut each flatbread into 6 pieces. Garnish with 1/4 cup of arugula and drizzle the flatbread with 1 tbsp of balsamic glace.
Nutrition
Calories: 667kcal | Carbohydrates: 83g | Protein: 25g | Fat: 28g | Saturated Fat: 12g | Sodium: 1230mg | Fiber: 5g
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