Caramelized-Onion Flatbreads with Crème Fraîche

Name: Caramelized-Onion Flatbreads with Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons active dry yeast; 177 milliliters all purpose flour; 1 Tbsp butter, room temperature; 118 milliliters crème fraîche; 1 large egg; 2 Tbsps chopped fresh chives; 2 teaspoons chopped fresh thyme; 0 teaspoons ground black pepper; 1 teaspoon honey; 2 Tbsps extra-virgin olive oil; 454 grams onions (about 2 medium), cut into 1/3-inch-thick wedges through root ends; 1 teaspoons salt; 1 teaspoons nigella (kalonji) seeds; 6 servings Semolina flour (pasta flour)* or cornmeal; 1 Tbsp Sherry wine vinegar; 59 milliliters warm water (105°F to 115°F)

One serving contains 210 calories, 5g of protein, and 12g of fat. This recipe serves 6. Head to the store and pick up nigella seeds, all purpose flour, chives, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

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

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Water

Yeast

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Whisk

Bowl

Mix flour, nigella seeds, and salt in medium bowl.

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All Purpose Flour

Seeds

Salt

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Bowl

Add yeast mixture and stir with wooden spoon until mixture clumps together.

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Yeast

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Wooden Spoon

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.

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Butter

Dough

Roll

Place on baking sheet; cover with plastic wrap. (Can be prepared 1 day ahead. Keep covered and refrigerate.)

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Wrap

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Baking Sheet

Plastic Wrap

Heat oil in large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

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.

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Onion

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Frying Pan

Add thyme and honey; cook 1 minute. Stir in vinegar. Seasonto taste with salt and pepper.

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Salt And Pepper

Vinegar

Honey

Thyme

Remove skillet from heat. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.)

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Frying Pan

Let dough rise in warm draft-free area until doubled, about 1 hour.

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Dough

Whisk crème fraîche and egg in small bowl to blend. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.

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Creme Fraiche

Pepper

Salt

Egg

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Whisk

Bowl

Preheat oven to 450°F.

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Oven

Sprinkle 2 rimmed baking sheets lightly with semolina flour.

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Semolina Flour

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Baking Sheet

Roll out each dough ball to 5-inch round.

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Dough

Roll

Transfer 3 rounds to each prepared baking sheet.

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Baking Sheet

Let rest 10 minutes. Pierce dough rounds all over with fork.

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Dough

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).

Ingredients you will need

Creme Fraiche

Onion

Spread