Meal Kit

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
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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 oz. Sherry Cooking Wine
  • Info
    2 Naan Flatbreads
  • 2 oz. Baby Arugula
  • Info
    3 oz. Light Cream Cheese

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
    779
  • Carbohydrates
    80g
  • Fat
    37g
  • Protein
    32g
  • Sodium
    1811mg

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • Meatlovers! If using protein, cook in a medium non-stick pan over medium-high heat with 2 tsp. olive oil. If cooking diced chicken, pat dry, season all over with ¼ tsp. salt and ¼ tsp. pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using flank steak, separate, pat dry, and season all over with a pinch of salt and pepper. Stir occasionally until no pink remains, and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Add to flatbread as desired.

  1. 1

    Prepare the Ingredients

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

  2. 2

    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. Stir occasionally until onion is 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.

  3. 3

    Make the Fontina Sauce

    Bring a small pot with ¼ cup water to a boil over medium heat. Once boiling, add cream cheese and stir until smooth. Remove from burner. Whisk or vigorously stir in half the fontina (reserve remaining for flatbread topping) until melted and combined. Season with a pinch of pepper. If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

  4. 4

    Assemble and Bake Flatbreads

    Place flatbreads on a clean work surface. Spread fontina sauce evenly on flatbreads and top with caramelized onion and 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.

  5. 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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