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| Brie Flatbread with Arugula |
Ingredients
For the Flatbread Base
- 1 store-bought flatbread or naan (or homemade if preferred)
- 1 tablespoon olive oil
- 1 small garlic clove, finely minced
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1–2 teaspoons balsamic vinegar
- Pinch of salt
- 150g Brie cheese, cut into thin slices (rind on or off)
- Freshly cracked black pepper
- A handful of fresh arugula
- Optional: drizzle of honey or balsamic glaze
1. Prepare the Caramelized Onions
Caramelizing onions is a slow, magical process that transforms simple onions into golden strands of sweetness. Heat a large skillet over medium-low heat and add the butter and olive oil. Once melted, add the sliced onions and stir to coat them evenly. Let them cook slowly, stirring occasionally, for about 20–25 minutes until they soften and start turning golden.
Sprinkle in the sugar to enhance their natural sweetness and continue cooking until they become deeply caramelized. Finish with a splash of balsamic vinegar and a pinch of salt, stirring to coat the onions in their glossy, flavorful glaze. Set aside.
2. Prepare the Flatbread Base
Preheat your oven to 400°F (200°C). Place the flatbread on a baking sheet. Brush the surface lightly with olive oil and spread the minced garlic evenly across the top. This simple step infuses the base with aroma and flavor before adding the toppings.
3. Add the Brie and Caramelized Onions
Arrange the thin slices of Brie across the flatbread, allowing space between pieces so the cheese melts beautifully. Spoon the caramelized onions over the Brie, distributing them evenly without piling too heavily in the center.
The contrast of creamy Brie and sweet onions is the heart of this dish—make sure both are well-balanced.
4. Bake the Flatbread
Place the prepared flatbread into the oven and bake for 10–12 minutes, or until the edges are crisp and golden and the Brie has melted into gorgeous pools of creamy goodness. Keep an eye on it during the last couple of minutes to prevent overbrowning.
5. Add the Fresh Arugula
Once the flatbread is out of the oven, give it a minute to cool slightly. Top it generously with fresh arugula, letting the heat of the flatbread soften the leaves just a bit while still keeping their peppery crunch.
If desired, finish with a light drizzle of honey for sweetness or balsamic glaze for a tangy accent.
6. Slice and Serve
Cut the flatbread into slices or squares, depending on whether you’re serving it as a meal or appetizer. The melted Brie, combined with the soft caramelized onions and lively greens, creates a perfect bite every time.
Tips for Success
- Use pre-made flatbread if you’re short on time. Naan, focaccia squares, or thin pizza crust all work wonderfully
- Low and slow is the secret to perfect caramelized onions. Rushing the process will result in sautéed onions—not the deep, jammy flavor you're looking for.
- Keep the Brie chilled before slicing; it cuts more cleanly and melts evenly.
- Customize your toppings: add toasted walnuts, figs, pancetta, or roasted garlic for an extra layer of flavor.
- Add the arugula only after baking to preserve its fresh crunch and bright color.
This Caramelized Onion and Brie Flatbread with Arugula is a beautiful reminder that the simplest recipes can feel gourmet with just a few thoughtful touches. The balance of creamy, sweet, and peppery flavors makes it a standout dish for casual nights, holidays, or anytime you crave something special without hours in the kitchen.
Bon appétit!
