Caramelized Onion Flatbread with Shaved Brussels Sprouts, Fontina, and Hazelnuts
A nutty, earthy balance of sweet onions and salty cheese
Why This Recipe Works
Shaving the Brussels sprouts ensures they crisp and char quickly in the high heat of the oven. This combination balances the deep sweetness of caramelized onions with the punch of fontina and the crunch of toasted hazelnuts.
Instructions
Melt the butter in a large skillet over medium-high heat until the foaming subsides. Add the onions and sugar, then cook, stirring frequently, until the onions are soft and a deep golden brown, about 35 to 40 minutes—if they begin to scorch, add a splash of water to the pan to release the fond.
Adjust an oven rack to the lowest position and place a baking stone or inverted baking sheet on the rack. Heat the oven to 500°F.
Toss the Brussels sprouts with the olive oil and salt in a medium bowl until the leaves are well coated.
Divide the dough into two equal pieces. Roll each piece out on a sheet of parchment paper into a thin round or rectangle. Spread the caramelized onions evenly across both pieces of dough.
Scatter the Brussels sprouts, fontina, and hazelnuts over the onions on each flatbread.
Slide the flatbreads, still on the parchment, onto the hot stone or baking sheet. Bake until the crust is deeply browned and the cheese is bubbly and charred in spots, about 8 to 12 minutes.
Remove from the oven and let rest for a minute before slicing. Serve warm, while the crust is still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Reheat leftovers in a 350°F oven to restore the crispness of the crust.
Can I make this ahead of time?
Onions can be caramelized up to 3 days in advance and stored in the refrigerator.
