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Easy Manchego, Grape, and Thyme Flatbread with Red Wine Caramelized Onions features onions cooked down in The Dreaming Tree Crush wine; 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 Easy Manchego, Grape, and Thyme Flatbread with Red Wine Caramelized Onions comes in), grab a few friends, and head outside!
How to 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 Manchego, Grape, and Thyme Flatbread with Red Wine Caramelized Onions recipe.
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 The Dreaming Tree Crush wine as well (it completely 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!
Flavor Profile of This Easy Manchego, Grape, and Thyme Flatbread with Red Wine Caramelized Onions
This 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, sweet grapes, savory thyme, and rich caramelized onion. It’s perfect for nibbling as you sip on a glass of The Dreaming Tree wine.
Dreaming Tree Wines
The Dreaming Tree wine was designed with the goal of bringing people together for those memory-making life experiences like backyard BBQs or picnics in the park. The brand is passionate about inspiring fun, engagement, and connection, and I really appreciate their commitment to environmental responsibility and sustainable winemaking practices.
The Dreaming Tree wine is high quality at an affordable price point, making it accessible to wine lovers everywhere. Their beautiful new labeling elevates the look of their wine, while keeping the product the same. You can find The Dreaming Tree wine at your local grocery store, supercenter store, or drugstore (use their store locator to find a store near you).
Other Small Bites to Pair with The Dreaming Tree Crush Wine:
- Savory Parmesan-Garlic Crackers (Gluten Free) from An Edible Mosaic
- Lobster Salad with Fennel, Chili, and Lemon on Buttered Toasts from The Dreaming Tree Wines
- Sundried Tomato Basil Pinwheels from Minimalist Baker
- Sicilian Eggplant Relish (Caponata) from An Edible Mosaic
- 1 tablespoon unsalted butter
- 1 medium-large onion, halved and thinly sliced
- ½ cup (120 ml) The Dreaming Tree Crush wine
- 1 pinch each salt and black pepper
- ½ (17.3 oz/490 g) box frozen puff pastry (you will only need 1 sheet of puff pastry), thawed
- 3 oz (85 g) Manchego cheese, shredded
- ¼ cup seedless red grapes, halved
- 1½ 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 and serving; can be served warm or at room temperature.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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