Flatbread with Caramelized Onions & Figs

Flatbread Caramelized Onions FigsWe love, love, love this simple but absolutely delectable and really easy Flatbread with Caramelized Onions & Figs recipe. You can make it as fancy or as simple as you please by adding herbs and you can also use fresh or dried figs and other types of soft cheese. This recipe evolved form a bottle of Sémillon – not from us drinking the entire bottle – but from the concept of creating a recipe for this aromatic white wine as part of a summer cooking class we gave in Santa Ynez (Santa Barbara County) at a winery that used to have cooking classes offered. Have you ever been to a cooking class at a beautiful location? The large kitchen looked out upon a fresh herb garden and rows upon rows of grape vines. This Flatbread was just the appetizer portion of the class and with so many hungry students waiting for the grand meal we had to create something that was fast to make and super flavorful.

Then we tried this Flatbread recipe with a Bouchaine Chardonnay from the Carneros Region and were equally enamored with this pairing. You can even try it with Champagne or Sparkling wines or Sauvignon Blanc. Any medium bodied white would match nicely.

For simplicity, we used a store bought flatbread that can be kept in the freezer and you can even make the caramelized onions a few days ahead and keep them in the fridge so you can whip up these Flatbreads in Olympic record time. The onions are really the hardest part and they are not really that hard to do. The flatbreads can keep in the freezer, but this can be dangerous since you may be tempted to make this recipe often then… Mission figs bring the tang of sweetness and we did not cook a whole lot with them before moving to California. Maybe the reason being their popularity in California – in 1768 Franciscan missionaries brought them to San Diego and now they are the main variety of the figs grown here. You can put the figs in wine ahead of time – even as long as a week ahead if they are kept in a glass jar in the fridge. By the way, they make a great topping for ice cream too.

On a hot day, or if we are really impatient, we sometimes just use the little toaster oven to bake these instead of turning on the real oven. Since the onions are already caramelized all you really need is for the bread to crisp and the toppings to warm. We are sure that you and your guests will love the intoxicating aromas of our favorite flatbread.

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Start out with Flatbread ready to go.

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First slice the figs thinly.

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Now is the fun part – make the figs drunk with a splash of wine and let them soak up all the goodness for at least 30 minutes.

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To make the Caramelized onions – finely slice up the onions. Make mom do this step 🙂

Here is a TIP to keep from crying while cutting onions = either cut out the root portion on bottom, or light a candle or freeze onion for 10 minutes or our favorite put a glass of water (wine ) close to your work surface!

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In a skillet heat olive oil and butter over medium-high heat. Now is also a good time to preheat your oven to 400° degrees.

 

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Add the sliced onions to the hot pan.

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Sprinkle in the salt, brown sugar and black pepper. Stirring constantly cook for about 5 minutes.

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Now a little Wine Magic..just a little splash of white wine like Chardonnay, Sauvignon Blanc or Sémillon. If you add to much then the onions will become only soft instead of caramelize.

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Steer really well and continue to sautée the onions for about 15 -20 minutes until the onions are golden brown.

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To start the assemble spread out about 2 tablespoon of caramelized onions over the bread. This time we were in the hurry and the onions look a little bit to pale!

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Then place evenly the drunken figs over the onions and add dollops of the soft goat cheese.

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Bake in the oven 2 – 4 at the time for 5 – 8 minutes or until the goat cheese is melted.

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We like to cut each flatbread into 4 pieces – you can cut into smaller if you like – however larger pieces are easier to pick up.

Flatbread Recipe Bouchaine WineReady to be served!

 

Flatbread with Caramelized Onions & Figs

by Judit & Corina (makes 4 appetizer)

Here is what you need:
2 Flat or Tortilla Bread
1 cup Caramelized Onions
1 cup Drunken Figs
4 oz Chèvre Goat Cheese

Preheat oven to 400 degree
Bake for 5-8 minutes or until the goat cheese is melted.

prep time 15 min
total time 35 minutes

You can make the steps below in a couple of days or even 1 week in advance. 

DRUNKEN FIGS:
1 cup dried Mission Figs – sliced
1/4 cup White Wine

1) Cut off the ends of each fig and thinly slice them.

2) Transfer to a glass jar or bowl and pour the wine over. Let it rest for 30 minutes.
* If you do not use it right away cover and refrigerate for up to  1 week!

 

CARAMELIZED ONIONS:
1 Tbsp Olive Oil
1 Tbsp Butter
2 Onions – thinly sliced
1 Tbsp Salt
Black Pepper – freshly ground
1/2 Tbsp Brown Sugar
Splash of White Wine

1) Heat in a skillet olive oil and butter over medium-high heat and add the sliced onions.

2) Sprinkle in the salt, brown sugar and black pepper, and by tirring constantly cook for about 5 minutes.

3) Add the splash of white wine like Chardonnay, Sauvignon Blanc or Sémillon. Steer really well and continue to sautée the onions for about      15 -20 minutes until the onions are golden brown. * Store in an air tide container in the refrigerator for up to 1 week!

TO ASSEMBLE THE FLATBREAD:
Preheat oven to 400° degree
1) Spread out about 1/2 cup of caramelized onions over each bread.
2) Place evenly the drunken figs on top
3) Add dollops of the soft goat cheese and bake in the oven for about 5 – 8 minutes or until the goat cheese is melted.
Remove from the oven and allow the dish to cool for about 3 minutes, cut into wedges and serve.

WINE PAIRING

Roblar Sémillon –  85% Semillon & 15% Sauvignon Blanc gives this wine the perfect balance of crisp fruit with a soft silky finish. Full-bodied and smooth. this wine is comparable to a Chardonnay. Aromas and flavors of fig. pear. peach and lemon curd.

Brander Sauvignon Blanc – Crisp and dry, with lovely floral aromas and true varietal expression, this wine combines cold tank fermentation with a small portion of barrel fermentation.

Bouchaine Chardonnay – Bright citrusy flavors  with tropical fruit aromas. Round body with honey, pear, grapefruit, lime, apricot and melon and a touch of vanilla.

You can view this recipe in our video!

 

4 Comments

  • jules says:

    What a lovely recipe. I’m going to use this at my pre-wedding party! Great.

  • HiJudit, and Corina, I loved watching the video…you ladies, are so lovely, and all dressed up for making this simple mouth watering appetizer. I pinned it, on Pinterest just now, and bookmarked it for me to make this this weekend, and also to have the figs already a good ‘stand-by’ in my fridge for other uses.

    Thanks for sharing, and thanks for the great tips!
    Hugs,

  • Merle says:

    sehr sehr lecker sieht das aus 🙂
    Thank you for your comment in my blog!! You also speak german? 🙂
    Regards,
    Merle

  • Brigitte says:

    Mhm!
    Délicious!

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