This Red Wine Caramelized Onion Flatbread recipe has a beautifully balanced flavor profile and is easier to make than you might think. It’s the perfect little bite to nibble on!
One of the best things about summer is taking the time to just enjoy.
Enjoy the company of friends and family, enjoy being outdoors, and enjoy good food and drink.
Back home in Buffalo, one of my favorite summer activities is spending an evening at Shakespeare in Delaware Park.
It’s an outdoor theatre experience that’s very unique to the region. Basically, you watch a live play outside while sitting on the lawn in front of the theater. Not only is it enriching in a cultural sense, but it’s a beautiful way to make memories. I’m still looking for something like it here in the Orlando area; it was a truly special experience.
Find something fun in your area, pack a picnic (that’s where this Red Wine Caramelized Onion Flatbread comes in), grab a few friends, and head outside!
Caramelized Onion Flatbread Recipe
This easy puff pastry flatbread is basically a savory tart. Puff pastry helps it come together fast, and it’s a beautiful balance of rustic elegance.
Although it’s easy to make, it has a complex flavor profile with nutty Manchego cheese, sweet grapes, savory thyme, and rich caramelized onion. It’s perfect for nibbling!
Ingredients in Red Wine Caramelized Onion Flatbread
Red Wine Caramelized Onions:
- Unsalted butter
- Dry red wine
- Black pepper
- ½ box frozen puff pastry (you will only need 1 sheet of puff pastry)
- Manchego cheese
- Seedless red grapes
- Fresh thyme
How to Make Caramelized Onion Flatbread
- Caramelize the onion.
- Spread the caramelized onion, cheese, grapes, and thyme out onto a sheet of puff pastry.
- Serve this flatbread warm or at room temperature.
Variations on This Recipe
- Strawberries + goat cheese. Instead of Manchego + grapes, use chopped fresh strawberries and crumbled goat cheese.
- Blueberries + feta. Or go with fresh blueberries (each sliced in half) and crumbled feta.
- Fig + blue cheese. If you like the earthy sweetness of figs paired with the salty richness of blue cheese, this will probably become your new favorite combination. If you go this route, I would thinly slice or quarter the figs.
- Raspberries + brie. Next up on my list to try is the raspberry and brie pairing!
How to Store Flatbread
Store this flatbread in an airtight food storage container in the fridge for up to 3 days. You can either serve it at room temperature or warm.
To reheat flatbread, place it on a foil-lined baking tray in a preheated 350F oven until warm, about 15 minutes.
Caramelized Onion Flatbread FAQs
How Do You Caramelize Onions?
Caramelized onion adds a sweet richness to just about anything, like burgers, omelets, grilled chicken or steak, pasta, and of course, French onion soup!
And of course caramelized onion adds great depth of flavor to this easy flatbread recipe.
If you've never caramelized onion, you'll be surprised at how easy it is to do!
Steps to Caramelize Onion:
- Peel, halve, and thinly slice onion (I like to use yellow onion).
- Add a bit of butter to a skillet over medium heat (about one tablespoon for each medium-large onion).
- Once the butter melts, add the onion and a pinch of salt and pepper. To add another level of flavor to this recipe, I added a bit of red wine as well (it cooks off during the cooking process).
- Cook until the onions are caramelized, about 20 to 25 minutes, stirring occasionally. You can add a splash of water or turn the heat down slightly at any point if the onions start to get too dark or start to stick to the skillet.
- Use caramelized onion in just about anything/everything!
What's the Difference Between Flatbread and Pizza?
The main difference between pizza and flatbread is the type of dough used. Pizza is made with dough that's leavened with yeast. On the other hand, flatbread is made with non-yeasted dough.
Because of this, pizza generally has a chewier, thicker crust than flatbread.
What Type of Red Wine Should I Use For This?
To caramelize the onions for this flatbread recipe, you'll want to use a dry red wine.
Dry red wine is red wine that doesn't taste sweet. A few types of dry red wine include Merlot, Pinot Noir, and Cabernet Sauvignon.
More Fancy Little Nibbles Perfect for Snacking
- Savory Parmesan-Garlic Crackers (Gluten Free) from An Edible Mosaic
- Sundried Tomato Basil Pinwheels from Minimalist Baker
- Summer Sausage Cucumber Bites with Cream Cheese Mousse from The Keto Queens
- Sicilian Eggplant Relish (Caponata) from An Edible Mosaic
Red Wine Caramelized Onion Flatbread Recipe
Red Wine Caramelized Onions:
- 1 sheet frozen puff pastry 1 sheet is half of a 17.3 oz/490 g box of puff pastry, thawed
- 3 ounces Manchego cheese shredded
- ¼ cup seedless red grapes halved
- 1 ½ teaspoons fresh thyme leaves
For the Red Wine Caramelized Onions:
- Add the butter to a medium skillet over medium heat. Once melted, add the onion, wine, salt, and pepper.
- Cook until the liquid is evaporated and the onions are caramelized, about 20 to 25 minutes, stirring occasionally. You can add a splash of water or turn the heat down slightly at any point if the onions start to get too dark or start to stick to the skillet.
For the Flatbread:
- Thaw the puff pastry according to the package directions. Preheat the oven to 375F.
- Unfold the pastry out onto a large baking sheet lined with parchment paper or a silpat liner.
- Spread the caramelized onions onto the pastry, leaving about a ¼-inch rim all the way round.
- Sprinkle the shredded cheese on top, and then the grapes and thyme.
- Use a sharp paring knife to poke a few holes in the pastry. Bake the pastry until golden brown, about 20 to 25 minutes.
- Cool slightly before cutting into 8 squares.
- Serving Temperature: You can either serve this warm or at room temperature.
- Storage: Store this flatbread in an airtight food storage container in the fridge for up to 3 days.
- Reheating: To reheat flatbread, place it on a foil-lined baking tray in a preheated 350F oven until warm, about 15 minutes.
This post was first published on An Edible Mosaic on July 3, 2018. I updated it with more information on July 30, 2021.