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French Onion Flatbread

November 2, 2010

Calling this a flatbread is a bit of misnomer since a flatbread, technically speaking, is unleavened but I hesitate to call it a pizza since it’s not really that either. Whatever it’s called I think you’ll find it a delicious revelation. My daughter tasted it and said “this tastes like solid french onion soup“. She was right, all that’s missing is the broth. Mounds of carmelized onions and grated Gruyère topped an amazing store-bought pizza dough, baked for only a short time turned out this treat I’m sure to make over and over. It would be great as an appetizer, a savory side to a big salad or as a main dish. Make your own dough or take the easy route like I did and find a good quality pre-made dough at the market.

 French Onion Flatbread/Pizza

1 recipe pizza dough or one package store-bought dough

1 Tbsp flour or semolina

2 large white or yellow onions, halved and sliced

1 Tbsp butter

1 tsp sugar

1 cup grated Gruyère cheese

Preheat oven to 500 degrees. If using a bread or pizza stone, place in cold oven allowing to heat slowing while you prep the ingredients as follows.

Melt butter in large sauté pan. Add onions and sugar. Over medium to high heat cook until carmelized, stirring to prevent from burning. Set aside.

Gently roll dough in flour and stretch gently into desired shape. Transfer to hot stone or baking sheet. Cover with carmelized onions and grated cheese. Return to oven and bake until cheese is browned and bubbly. Remove to cutting board and cut into squares.

Halve and slice white or yellow onions

Carmelize onion in butter with a bit of sugar until browned or carmelized

Gently stretch floured dough to desired shape

Cover with carmelized onions

and grated Gruyère just like when making french onion soup, thus the name

Bake at 500 degrees until cheese is bubbly and browned


11 Comments leave one →
  1. brc permalink
    November 2, 2010 9:48 pm

    My mouth is watering! Where do you find the time to make all this great stuff? Let alone photograph it and write about it.

    Thanks for the recipe.

    • November 3, 2010 6:59 am

      This was a fast one b/c the dough was already made… Made it for lunch on Saturday. Made a traditional tomato sauce w/mozzarella for Sarah and this for me, tho’ she ate some and had the epiphany of it being “solid French onion soup. In France it’s called tarte a L’ognion and is a classic alsatian recipe.

  2. nancy Engberg permalink
    November 2, 2010 10:28 pm

    Sounds Yummy!!!! Is there a certain type of pizza dough you recommend?

    • November 3, 2010 6:56 am

      Hi Nancy – I got this amazing dough at Joe Caputo Market in Palatine. I need to talk to them to see if they’ll share their recipe as it was the best dough I’ve ever had. Do you have a Trader Joe’s in Sheboygan? They have a pretty good one. OR, and it would be fun for Drew and Grace to make… buy yourself some Fleishman’sp pizza dough yeast. It’s fast acting so no rise time and you can make your own, lickety split!

  3. November 3, 2010 2:04 pm

    I. want. this. Dammit – now I have to stop on way home for some Gruyere … and some arugula to put on top, maybe. Beautiful photos, too!

  4. Cici Donnelly Barry permalink
    November 3, 2010 4:05 pm

    OMG – My mouth is watering! We’ll try this one tonight along with the homemade pasta sauce from our garden tomatoes. What do you think about using a Maui onion as it’s a bit sweeter/milder?

    • November 3, 2010 5:48 pm

      Cici – try it without tomato first.. I think you’ll see that you like it that way, then if Chase needs to use those tomatoes from “his” garden make him a separate one with tomatos and mozzarella. This is a traditional french combo and I’m not sure how tomatoes would go with the flavor of the cheese. IF you do try it let me know how it is! Amy

  5. November 4, 2010 9:55 am

    Looks tasty. Is there a brand for ready made pizza dough that you’d recommend?

  6. November 4, 2010 9:59 am

    Never mind–when my comment posted I was able to see the other comments, and realized that that you’d already answered the dough question. One more reason to make a trip to Trader Joes…

  7. Jane permalink
    December 29, 2010 2:51 pm

    Amy, I brought two of these to Nan’s house on Christmas Day. Everyone loved them! And so easy to make! I did have to fight with the pizza dough a bit, but it was worth it. Will make this again, for sure.

    • December 29, 2010 2:57 pm

      SO glad Jane… sometimes the dough is so elastic that it springs back into it’s original shape. You just have to keep pulling!

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