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Recipes

Caramelized-Onion Flatbreads with Crème Fraîche

By Maria Helm SinskeyPhotography by Pornchai Mittongtare

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

BREAD DOUGH

1

/4 cup plus 1 tablespoon warm water (105°F to 115°F)

3

/4 teaspoon active dry yeast

3

/4 cup plus 2 tablespoons all purpose flour

3

/4 teaspoon nigella (kalonji) seeds

1

/2 teaspoon salt

1

tablespoon butter, room temperature

CARAMELIZED ONIONS

2

tablespoons extra-virgin olive oil

1

pound onions (about 2 medium), cut into 1/3-inch-thick wedges through root ends

2

teaspoons chopped fresh thyme

1

teaspoon honey

1

tablespoon Sherry wine vinegar

1

/2 cup crème fraîche

1

large egg

1

/2 teaspoon salt

1

/4 teaspoon ground black pepper

Semolina flour (pasta flour)* or cornmeal

2

tablespoons chopped fresh chives

Need to make a substitution?

Preparation

  1. FOR BREAD DOUGH:

    Step 1

    Whisk 1/4 cup plus 1 tablespoon warm water and yeast in small bowl; let stand until yeast is dissolved, about 10 minutes.

    Step 2

    Mix flour, nigella seeds, and salt in medium bowl. Add yeast mixture and stir with wooden spoon until mixture clumps together. Add butter; mix until incorporated. Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 5 minutes. Divide dough into 6 equal pieces; roll each into ball. Place on baking sheet; cover with plastic wrap.DO AHEAD: Can be prepared 1 day ahead. Keep covered and refrigerate.

  2. FOR CARAMELIZED ONIONS:

    Step 3

    Heat oil in large nonstick skillet over medium-high heat. Add onion wedges to skillet and cook without turning until beginning to brown, about 7 minutes. Carefully turn onions over; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. Add thyme and honey; cook 1 minute. Stir in vinegar. Seasonto taste with salt and pepper. Remove skillet from heat. Cool. DO AHEAD:Can be prepared 1 day ahead. Cover and refrigerate.

    Step 4

    Let dough rise in warm draft-free area until doubled, about 1 hour. Whisk crème fraîche and egg in small bowl to blend. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.

    Step 5

    Preheat oven to 450°F. Sprinkle 2 rimmed baking sheets lightly with semolina flour. Roll out each dough ball to 5-inch round. Transfer 3 rounds to each prepared baking sheet. Let rest 10 minutes. Pierce dough rounds all over with fork. Spread 1 generous tablespoon crème fraîche mixture over each dough round, leaving 1/4-inch plain border. Arrange onions evenly atop each; drizzle lightly with crème fraîche mixture (mixture may spill over edges of dough).

    Step 6

    Bake flatbreads until crusts are puffed and golden, about 12 minutes. Transfer to plates; sprinkle with chives.

    Step 7

    * Available at some supermarkets, and at specialty foods stores and Italian markets.

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