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.
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You Will Need
Before You Cook
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Slice fontina into thin strips.
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 evaporated, 2-3 minutes.
Remove from burner.
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 stir in half the fontina (reserve remaining for topping pizza), until melted. Season with a pinch of pepper.
Assemble and Bake Flatbreads
Place flatbreads on a clean work surface. Spread evenly with cheese sauce, then 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 flatbreads with thyme.
Meat lovers! If using chicken, pat dry and cut into 1" pieces on a separate cutting board. Season all over with a pinch of salt and pepper. Stir occasionally with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground beef, follow same instructions, seasoning same amount and breaking up meat in pan, until no pink remains, 4-6 minutes. Add protein to flatbreads after baking.
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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