Easy Manchego, Grape, and Thyme Flatbread with Red Wine Caramelized Onions
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Cook time: 
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Yield: 8 servings
Easy Manchego, Grape, and Thyme Flatbread with Red Wine Caramelized Onions is the perfect little bite to pack for a summer picnic!
Red Wine Caramelized Onions:
  • 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
  1. 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.
  2. 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.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/easy-manchego-grape-thyme-flatbread/