Flatbread has a way of turning any meal into an elegant affair, especially when topped with a luxurious blend of caramelized onions, crispy bacon, and creamy Gruyère cheese. This recipe takes the convenience of pre-made flatbread and elevates it to new culinary heights. Perfect for a quick weeknight dinner or a sophisticated appetizer for your next gathering, this flatbread is as versatile as it is delicious.
Picture the savory sweetness of caramelized onions mingling with the smoky crunch of bacon, all blanketed by the nutty richness of melted Gruyère. It’s a combination that’s bound to make your taste buds dance. Plus, with the simplicity of using pre-made flatbread, you can have this gourmet dish ready in just minutes.
Customizing This Dish
- Cheese: Swap out Gruyère for other melty cheeses like fontina, mozzarella, or sharp cheddar to suit your taste.
- Bacon: Try turkey bacon or pancetta for a different flavor profile. For a vegetarian version, use a plant-based bacon or sautéed mushrooms.
- Herbs: Fresh rosemary or sage can be used in place of thyme for a different aromatic twist.
- Flatbread: Use naan or pita bread if you prefer a different base.
Storing and Reheating Leftovers
Store leftover flatbread in an airtight container in the refrigerator for up to 3 days. To reheat, place the flatbread on a baking sheet and warm in a 350°F oven for 10-12 minutes, or until the cheese is melted and the flatbread is heated through.
Freezing and Reheating
- Freeze: Once assembled but unbaked, place the flatbread on a baking sheet and freeze until solid, about 2 hours. Transfer the frozen flatbread to a freezer-safe bag or container and store for up to 3 months.
- Reheat from Frozen: When ready to enjoy, preheat your oven to 425°F (220°C). Place the frozen flatbread on a baking sheet and bake for 15-20 minutes, or until the flatbread is crispy and the cheese is melted and bubbly.
Caramelized Onion, Bacon, and Gruyere Flatbreads
- 2 pre-made flatbreads (I like the Nature’s Own Bistro Flats, but any flatbread like pita, naan, or lavash will work)
- 2 cup caramelized onions (use pre-cooked caramelized onions from the slow cooker recipe, or see note below on how to make caramelized onions on the stovetop)
- 4 strips bacon, cooked and crumbled
- 2 teaspoon fresh thyme leaves
- 1 1/2 cup Gruyère cheese, grated
- Olive oil, for brushing
- Preheat your oven to 375°F. Place a baking sheet in the oven to preheat as well. Brush the surface of the flatbread lightly with olive oil.
- In a mixing bowl, combine the caramelized onions, crumbled bacon, and fresh thyme leaves. Mix well to evenly distribute the ingredients. Spread the onion and bacon mixture evenly over the flatbread, leaving a small border around the edges. Sprinkle the grated Gruyère cheese over the top.
- Carefully remove the preheated baking sheet from the oven. Place the assembled flatbread on the baking sheet and return it to the oven. Bake for 10-12 minutes, or until the flatbread is crispy and the cheese is melted and bubbly.
- Remove the flatbread from the oven and let it cool for a couple of minutes. Slice into pieces and serve warm, garnished with additional fresh thyme leaves if desired.
- If you have pre-cooked caramelized onions from the slow cooker recipe, you’ll need 2 cups of them for this recipe. Make sure they are at room temperature or slightly warmed before using them in this flatbread recipe. This ensures they spread evenly and don't cool down the flatbread, affecting the bake time.
- If you don't have pre-cooked caramelized onions, then you can cook some by melting 3 tbsp of butter in a large heavy skillet over medium heat, then adding 2 lbs of thinly sliced onions. Sprinkle 1/2tsp of salt over the onions and toss them to coat evenly with the butter. Reduce the heat to low and cook for 45 min - 1 hour, stirring every 5-10 minutes, until they become a deep, rich brown. If they begin to dry out, add a splash of water (or sherry for some extra flavor).
