Ingredients:

  • 2 large (1 lb / 450g) yellow onions, thinly sliced
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1 tbsp (15ml) water
  • 2 (8 oz / 225g) whole-grain or cauliflower flatbreads
  • 4 oz (115g) soft goat cheese (chèvre), crumbled
  • 2 cups (30g) fresh baby arugula
  • 2 tbsp (30ml) balsamic glaze
  • 1 tsp (5ml) honey

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium-low heat. Add sliced onions and salt; cook, stirring occasionally, for 12–15 minutes until onions reach a deep mahogany color. Deglaze with water if necessary to incorporate brown bits.
  2. Preheat oven to 400°F (200°C). Place flatbreads on a baking sheet and spread the caramelized onions evenly across the surface.
  3. Dot the top of the onions with crumbled goat cheese, pressing slightly to anchor the cheese to the onions.
  4. Bake for 8–12 minutes until the edges of the flatbread are golden brown and the goat cheese has softened and slightly browned on the peaks.
  5. Remove from oven and immediately top with fresh baby arugula. Drizzle with balsamic glaze and honey before serving.