Goat Cheese & Caramelized Onion Flatbread (Printable)

Golden crisp flatbread with tangy goat cheese, sweet onions, honey and chili heat

# Ingredient List:

→ Flatbread

01 - 1 large thin pizza crust or flatbread, store-bought or homemade, approximately 8.8 oz

→ Goat Cheese Spread

02 - 7 oz soft goat cheese, at room temperature
03 - 2 tablespoons cream cheese, optional for extra creaminess
04 - 1 tablespoon fresh chives, finely chopped
05 - Salt and black pepper to taste

→ Caramelized Onions

06 - 2 large yellow onions, thinly sliced
07 - 2 tablespoons olive oil
08 - 1 teaspoon sugar
09 - 1/4 teaspoon salt
10 - 1 teaspoon balsamic vinegar

→ Topping

11 - 2 tablespoons honey
12 - 1/2 teaspoon chili flakes, adjust to taste
13 - Fresh thyme leaves for garnish

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large skillet over medium-low heat, warm olive oil. Add sliced onions and salt, stirring occasionally for 15 minutes until softened. Add sugar and continue cooking for 5–10 minutes until deeply golden and caramelized. Stir in balsamic vinegar and cook for 1 additional minute. Remove from heat.
03 - In a small bowl, combine goat cheese with cream cheese if using, chopped chives, salt, and pepper. Mix until smooth and fully incorporated.
04 - Place flatbread on the prepared baking sheet. Evenly spread goat cheese mixture over the surface, leaving a small border around the edges.
05 - Distribute caramelized onions evenly over the cheese layer.
06 - Drizzle honey over the top and sprinkle chili flakes according to desired heat level.
07 - Bake for 10–12 minutes until the edges are crisp and the cheese is warmed through. The surface should be golden and edges should crisp.
08 - Remove from oven, garnish with fresh thyme leaves, slice into portions, and serve warm.

# Expert Advice:

01 -
  • Those caramelized onions taste like they've been cooking for hours, but you'll have them ready in twenty minutes if you don't stir constantly.
  • It's the kind of thing that looks impressive enough for guests but tastes even better when you're eating it alone on a quiet afternoon.
  • The contrast of textures—crispy edges, creamy cheese, soft onions—makes every bite interesting.
02 -
  • Don't rush the onions by turning up the heat—they need time and attention to develop that genuine caramel flavor, not just brown quickly on high heat.
  • Room temperature goat cheese spreads like butter; cold goat cheese tears the delicate flatbread, which is a frustration I learned the hard way.
  • The honey needs to go on after baking, not before, so it stays glossy and doesn't burn into bitter charcoal in the oven.
03 -
  • Slice your onions as uniformly as possible so they caramelize at the same rate, which is easier than it sounds if you use a sharp knife and take your time.
  • Keep a corner of the goat cheese mixture slightly thicker if you want pockets of creaminess that don't completely melt, giving you textural variation throughout.
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