Caramelized Onion Goat Cheese Flatbread (Printable)

Golden flatbread with sweet caramelized onions, creamy goat cheese, and fresh thyme for balanced flavors.

# What You Need:

→ Flatbread Base

01 - 1 large store-bought flatbread or 2 small naan breads
02 - 1 tablespoon olive oil

→ Caramelized Onions

03 - 2 large yellow onions, thinly sliced
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1 teaspoon sugar
08 - 2 teaspoons balsamic vinegar

→ Toppings

09 - 4 ounces goat cheese, crumbled
10 - 1 teaspoon fresh thyme leaves
11 - Freshly ground black pepper to taste
12 - 1 tablespoon honey for drizzling, optional

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and salt. Cook while stirring frequently for 20-25 minutes until onions become soft and golden brown.
03 - Stir in sugar and continue cooking for 5 minutes until onions are deeply caramelized. Add balsamic vinegar, stir well, and cook for 1 minute. Remove from heat.
04 - Place flatbread on prepared baking sheet. Brush surface evenly with olive oil.
05 - Spread caramelized onions evenly across the oiled flatbread. Top with crumbled goat cheese and sprinkle with fresh thyme leaves.
06 - Bake for 10-12 minutes until edges are crisp and cheese is lightly golden.
07 - Remove from oven. Season with black pepper and drizzle with honey if desired. Slice and serve warm.

# Expert Suggestions:

01 -
  • Those caramelized onions taste like pure comfort, sweet and silky without any heaviness.
  • Goat cheese adds a creamy tang that makes every bite interesting, not monotonous.
  • The whole thing comes together in under an hour, so you can make it on a weeknight without stress.
  • It works as an appetizer, lunch, or even light dinner depending on your mood.
02 -
  • Don't rush the onions—low heat and patience are what make them sweet, not high heat and a hurry; rushing this step gives you burnt onions instead of caramelized ones.
  • Taste your caramelized onions before spreading them on the flatbread; if they taste too acidic from the vinegar, they'll stay that way on the finished dish, so adjust then.
03 -
  • If your onions start to stick before they're fully caramelized, add a splash of water and turn down the heat slightly; this gives them more time to soften without burning.
  • Crumble your goat cheese by hand rather than cutting it; the irregular pieces distribute better and look more intentional on the finished flatbread.
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