French Onion Soup Flatbread Pizza

A savory and comforting flatbread inspired by the flavors of classic French onion soup. Sweet caramelized onions, nutty Gruyere, and fragrant thyme create a delicious and easy lunch or appetizer.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.47/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack•Soup•Bread•Appetiser

Cuisine:

Italian•French•Mediterranean

Cooking Style:

Quick & Easy

Mood:

Comfort Food•Healthy

Ingredients

Servings

1poundFlatbread dough(Store-bought or homemade, room temperature)

£1.50

2largeYellow onions(Thinly sliced)

£0.80

3tablespoonsOlive oil(Divided)

£0.30

1tablespoonBalsamic vinegar(Optional, adds depth of flavor)

£0.15

1teaspoonSugar(Helps with caramelization)

£0.01

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack pepper(Or to taste)

£0.01

4ouncesGruyere cheese(Shredded)

£2.50

2teaspoonsFresh thyme(Chopped)

£0.60

Total Cost

£5.87

£1.47 per serving

Instructions

1.
Preheat oven to 450°F (232°C).
2.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, until the onions are softened and deeply caramelized, about 20-25 minutes. Stir in balsamic vinegar, if using, during the last 5 minutes of cooking.
3.
While the onions are caramelizing, stretch or roll out the flatbread dough on a lightly floured surface to your desired shape and thickness. Transfer the dough to a baking sheet lined with parchment paper.
4.
Brush the flatbread dough with the remaining 1 tablespoon of olive oil.
5.
Spread the caramelized onions evenly over the flatbread dough.
6.
Sprinkle the shredded Gruyere cheese over the onions.
7.
Bake in the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
8.
Remove from oven and sprinkle with fresh thyme. Slice and serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

75g

29% of RDA

Fat

28g

40% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

15 g

17% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer flavor, add a splash of dry sherry or white wine to the onions during the last few minutes of cooking.

If you don't have Gruyere, you can substitute with Swiss cheese or a blend of mozzarella and Parmesan.

To prevent the flatbread from sticking to the baking sheet, use parchment paper or a silicone baking mat.

Cooking Equipment

Oven

Large skillet

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe