Fontina and Caramelized Onion Flatbread

with arugula and grape tomatoes

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
A note about serious food allergies

Similar to a way-too-advanced-for-us yoga class, this show-stopping meal is all about balance. Caramelized onions add a sweet complexity that pairs beautifully with fontina's creamy texture and distinctive, grassy aroma. We may never be able to hold a tree pose, but this flatbread has us feeling at peace with the world. Namaste.

Tip: Here's a super easy way to remove thyme leaves from stem. Just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.

In Your Box (serves 2)

  • Info
    4 oz. Fontina Cheese Slices
  • 1 Yellow Onion
  • 3 Thyme Sprigs
  • 4 oz. Grape Tomatoes
  • 2 fl. oz. Sherry Wine
  • Info
    4 fl. oz. Whole Milk
  • 1½ tsp. Cornstarch
  • Info
    2 Naan Flatbreads
  • ½ oz. Baby Arugula

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    754
  • Carbohydrates
    83g
  • Fat
    33g
  • Protein
    30g
  • Sodium
    1682mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1 Small Pot
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve and peel onion. Slice halves into thin strips. Slice fontina into thin strips. Stem thyme. Halve tomatoes.

  • Step 2 - Caramelize the Onion
    2

    Caramelize the Onion

    Place a medium pan over high heat. Add 2 tsp. olive oil and onion slices to hot pan. Stir constantly, 3 minutes. Reduce heat to medium. Stir occasionally until onion slices are golden brown and tender, 6-9 minutes. Stir in sherry wine and ¼ tsp. pepper. Cook until liquid is completely reduced, 2-3 minutes. Remove from burner.

  • Step 3 - Make the Cheese Sauce
    3

    Make the Cheese Sauce

    Combine milk and cornstarch in a small pot. Place pot over medium heat. Bring to a boil, stirring constantly, 1-2 minutes. Once boiling, immediately remove from burner and whisk in half the fontina (reserve remaining for topping pizza) until melted. Season with a pinch of pepper.

  • Step 4 - Assemble and Bake the Flatbreads
    4

    Assemble and Bake the Flatbreads

    Place flatbreads on a clean work surface. Spread cheese sauce evenly on both, then add caramelized onion. Top with remaining fontina. Place flatbreads directly on oven rack in hot oven, with prepared baking sheet on rack below to collect any drips. Bake until cheese bubbles, 12-14 minutes. Remove from oven and sprinkle cooked flatbreads with thyme.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Combine arugula, tomatoes, ½ tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Plate dish as pictured on front of card, topping flatbreads with arugula and tomatoes. Bon appétit!

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