Caramelized Onion Flatbread

Caramelized Onion Flatbread

It has been a couple of months since we have posted anything here.  The end of the summer really kept us busy as we were planning and taking our first big trip together to Europe.  We’ll be posting many new recipes inspired by our time in Spain and France soon, but to start us back up again we have a simple flatbread recipe dressed up with lots of delicious toppings… this is another Cactus Club inspired copycat I’m afraid, however, as they make it so well there isn’t anything that we wanted to change or swap out.   

One of the best parts of learning to cook for yourself is getting to create the dishes at home that you love to eat when eating out.  Being able to share the food you love with family and friends in your own home is great but saving money is also a great reason to cook at home.  When you can create your favorite meals in your own house, you will often end up enjoying the same (or better) food at a fraction of the cost.  With this recipe however, unless you already have some of these ingredients in your fridge (some leftover pesto for example, or balsamic glaze for another) this flatbread can quickly turn into a pricey appetizer (or meal).  I still insist that overall this will cost less than eating out but nevertheless keep this one in mind for when you have a bit of extra pesto lying around and Enjoy!


Focaccia Dough / Masa Focaccia

  • 2 1/2 teaspoons yeast / cucharillas de levadura
  • 1 teaspoon sugar / cucharilla de azúcar
  • 1/3 cup warm water / agua tibia
  • 2 tablespoons olive oil / cucharas de aceite de oliva
  •  2 cups all purpose flour / tazas de harina
  • 1/4 teaspoon salt / cucharrilla de sal


  • Mix together yeast, sugar, warm water and set aside until foamy. / Mezclar junto la levadura, azúcar, agua tibia y dejar a un lado hasta que esté espumoso
  • Mix flour and salt in a large mixing bowl. / Mezclar la harina con la sal en otro recipiente

  • Once yeast mixture is foamy add 1 tablespoon of olive oil and add to flour stir together and knead until formed into a tight ball / Una vez la mezcla de levadura esté espumosa, agregar 1 cucharada de aceite de oliva y mezclarlo todo con la harina hasta formar una bola grande
  • Turn with a little olive oil in a clean bowl and set aside to rise for 30 minutes to an hour / Poner la masa en un recipiente limpio con un poco de aceite de oliva alrededor.


  • Grape tomatoes / tomates cherry
  • Feta and goat cheese / queso feta y de cabra
  • Balsamic glaze / viangre balsámico glaseado
  • 2 1/2 large yellow onions sliced / cebolla blanca
  • Pesto 
  • Arugula / Rúcula
  • Mix together approx 1/3 cup of goat cheese and 1/3 cup of feta cheese and heat in a frying pan until melted together so that the two cheese meld together into one semi-cohesive mix.  Set aside to cool / Mezclar apróximadamente 1/3 taza de queso feta con otro 1/3 taza de queso de cabra en un sartén hasta que se derrita todo, de esta manera los dos quesos se van a volver uno. Despues de esto dejar a un lado para enfriar.
  • Place a wok or a large saute pan over medium low heat with a bit of olive oil and butter and add all of your sliced onions.  Keep an eye on the onions, shaking them around, turning them with a spatula or tongs to keep them moving so that none are sitting on the bottom for too long.  These will take a while to cook as they need to be cooked at low heat for a long time to get the nice caramelization all over each onion slice.  Don’t try to rush it by turning up the heat, it will only cause them to burn and you won’t get the great flavor out of them / Poner en un sartén grande aceite de oliva y mantequilla a fuego lento y agregar las cebollas en rodajas. Mueve las cebollas con una cuchara de vez en cuando. Para que las cebollas esten acarameladas va a tardar un poco, no trates de apresurar la coción aumentando el fuego, ya que de esa manera solo las quemaras.

  • Once the onions are nearly ready, turn the Foccacia dough onto a lightly floured surface, cut in half and press down each portion into a large oval and place on a baking sheet / Después de que las cebollas esten listas, colocar la masa del pan en una superficie con un poco de harina y cortar a la mitad la masa, tambien presionar hacia abajo cada porción en un óvalo grande y colocar sobre un recipiente para poner al horno.
  • Heat oven to 450 degrees. /Calentar el horno a 450 grados
  • Divide the caramelized onions between the two ovals of focaccia and once the oven is heated to temperature – bake for 15-20 minutes – until the edges of the bread are beginning to brown /  Colocar las cebollas acarameladas sobre los dos panes de focaccia y cuando el horno esté caliente cocinar el pan por 15-20 minutos hasta que  esté de color tostado en las orillas.

  • Top the caramelized onions with halved grape tomatoes, spots of pesto, hunks of the goat and feta cheese mixture and place under the broiler in the oven for a few minutes to caramelize the cheese and slightly roast the tomatoes / Colacar encima de las cebollas, los tomates cherry, pesto, el queso en pedazos y poner el pan al horno por algunos minutos para tostar un poco el queso y los tomates.

  • Top with Arugula and drizzle with balsamic glaze.  cut into slices and serve immediately / Poner rúcula encima y agregar un poco del vinagre balsámico glaseado, servir inmediatamente.