Monday, June 21, 2010

Flatbread with Caramelized Onions and Brie


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
Mushroom Crescents
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.

17 comments:

Jenn (Jenn's Menu and Lifestyle Blog) said...

That looks amazing! I bet it's wonderful with blue or gorgonzola, too. YUM!

Jenn

Dana said...

I am totally not an onion person, but I can't resist them when they are caramelized. This looks amazing!

Carolyn said...

The toppings look great! I may have to try it on some sort of low carb flatbread!

fresh365 said...

Yum! I have a serious addiction to caramelized onions and you are not helping me ;)

Joanne said...

The things you find in your freezer when you're not looking....it's amazing. I am a serious caramelized onions addict...so making this. Because I think my brie addiction is actually worse than my caramelized onion addiction.

Chocolate Coated Runner said...

Looks so tasty...especially with Brie which is so good

grace said...

nice find! i can and do eat caramelized onions with a spoon, but a nice, crisp flatbread would be a more reasonable vehicle for consumption. :)

Kiersten said...

I am giving you a Sunshine Award on my blog :)

smalltownoven said...

I'm completely sold on this. Can't seem to ever say no to either caramelized onions or brie and now that they're together on top of pure carbs? Sounds perfect to me!

Johanna GGG said...

looks delicious - and I agree that puff pastry should be buttery and melty not just crispy - we sometimes get a croissant for sylvia when eating out for brunch just because I know they are likely to be soft

Johanna GGG said...

ps that is amazing that you have never brought frozen puff pastry before - it is one thing I don't bake - after learning it in home ec classes at school many years ago I decided once was enough

Rosa's Yummy Yums said...

OMG, that looks so scrumptious! A mouthwatering treat!

Cheers,

Rosa

Fitness Foodie said...

I must try this i just love flatbreads with a few great ingredients.

Kevin said...

Now that is a nice flavour combination!

Xiaolu @ 6 Bittersweets said...

Holy yum! I adore caramelized onions but would never have thought to pair it with brie.

Hannah said...

Oh, be still my heart- You could put caramelized onions on just about anything and I'd eat it! That looks like one killer pizza alright.

Robbie said...

Hey just to say, I don't think Brie is vegetarian, as I'm pretty sure it uses cow rennet.