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

Level

Easy

Yields

4 servings

Cost

£1.47

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

The Method

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.

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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.

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