I made this caramelized onion and brie flatbread as part of mother's day dinner (which was actually brunch food, because brunch food is the best). My mom made some comment about how she usually doesn't like caramelized onions, or maybe it was regular onions, but she really liked this. Who doesn't like caramelized onions?! Crazy. I think we all really enjoyed this flatbread though. It was my first time using frozen puff pastry (and in my last post I admitted to using store bought lemon curd - what's happening to me?!) I expected the puff pastry to be more crisp (as the recipe states it would be) but it was actually quite soft and floppy - which makes sense because croissants are basically puff pastry, right? Which I actually still have (homemade!) some of in my freezer from when I made croissants about a year ago, and I should probably throw out.
If this sounds good, you might also like:
Cheddar & Dill Beer Bread Rolls
Croissant Pockets with Apricots and Brie
Caramelized Onion, Sage and Cheddar Muffins
Flatbread with Caramelized Onions and Brie
Adapted from The Rest of the Best and More (From the Best of Bridge Series, Vol. 2
4 small (or 3 large) onions, thinly sliced
2 tbsp olive oil
1 tbsp brown sugar
2 tsp balsamic vinegar
salt & pepper to taste
14 oz (397 g) package frozen puff pastry
6 oz (170 g) brie (rind removed), diced
2 tbsp chopped fresh parsley
Heat oil in a large deep frying pan on medium-high, add onions; cook until wilted and starting to brown, about 10 minutes. Add sugar, vinegar, salt and pepper. Reduce heat to medium-low; cook for 15-25 minutes, until onions are caramelized and golden. Cool.
Puff pastry package has 2 pouches. Pinch both together and roll out to a 12"x16" (30cmx40cm) rectangle. Place pastry on baking sheet lined with parchment paper or Silpat. Spread onions over pastry. Dot with cheese. Sprinkle with parsley and refrigerate if not baking immediately.
Bake in preheated 400F oven for 20-25 minutes, until cheese is melted and pastry is crisp. Cool for 5 minutes. Cut into 20 squares.