“Mon Dieu,” the customer mutters to themselves. “Home Chef has taken their French onion craze too far with pizza!" To which we respond, when it comes to the rich, warm, oniony essence of French onion, there's no such thing as trop loin! (That's ”too far“ in French, for all of you without Google translate.) This French onion masterpiece adds an umami hit of mushroom and peppery arugula, a perfect balance to our favorite Francais oignon. Maybe one day we'll take French onion too far… but not today.
Halve and peel onion. Slice halves into thin strips.
Cut mushrooms into ¼" slices.
Place flatbreads directly on oven rack and toast in hot oven, 10-18 minutes.
While flatbreads toast, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add onion and mushrooms to hot pan. Stir occasionally until lightly browned and softened, 6-8 minutes.
Remove from burner and season with ¼ tsp. salt and a pinch of pepper.
Transfer to a plate.
Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook vegetables to medium heat. Add cooking wine to hot pan and reduce by half, 30-60 seconds.
Add cream and cheese. Bring to a low boil and stir occasionally until thick enough to coat the back of a spoon, 1-2 minutes.
Remove from burner and season with a pinch of salt and pepper.
Assemble the Pizzas
Place toasted flatbreads on a clean work surface.
Divide and evenly spread sauce between flatbreads.
Top with vegetables.
Finish the Dish
Toss together arugula, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
Plate dish as pictured on front of card, garnishing pizzas with arugula and chives. Bon appétit!