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