French Onion Soup Flatbread with Prosciutto

Preheat oven to 400°F (200°C).

Thinly slice the onions.

In a large skillet over medium heat, melt butter and olive oil. Add the onions and cook, stirring occasionally, until they are caramelized and golden brown (about 20-25 minutes). Reduce heat if they begin to burn.

Add the beef broth, sherry (if using), thyme, and bay leaf to the skillet. Bring to a simmer and cook for 5 minutes to allow the flavors to meld. Season with salt and pepper.

Remove the bay leaf from the soup.

Place the flatbreads on a baking sheet.

Spoon the French onion soup mixture evenly onto each flatbread, leaving a small border.

Sprinkle the shredded Gruyere cheese over the soup mixture on each flatbread.

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the flatbread is crispy.

Remove from the oven and top each flatbread with prosciutto slices.

Garnish with fresh parsley.

Serve hot.