Fontina and Caramelized Onion Flatbread

with arugula and grape tomatoes

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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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.

In Your Box (serves 2)

  • Info
    3 oz. Sliced Fontina Cheese
  • 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
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

    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

    Caramelize the Onion

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

  • Step 3 - Make the Cheese Sauce

    Make the Cheese Sauce

    Stir together 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

    Assemble and Bake the Flatbreads

    Place flatbreads on a clean work surface. Spread cheese sauce on both, then add caramelized onion. Top with remaining fontina. Place directly on oven rack with prepared baking sheet on rack below to collect any drips. Bake in hot oven until cheese bubbles, 8-12 minutes. Remove from oven and sprinkle with thyme.

  • Step 5 - Finish the Dish

    Finish the Dish

    Toss arugula and grape tomatoes with ½ tsp. olive oil and a pinch of salt and pepper in a mixing bowl. Top each flatbread with arugula and grape tomatoes. Plate dish as pictured on front of card. Bon appétit!