Meal Kit
French Onion Pizza
with mushrooms and arugula
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
David Padilla
“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.
In Your Box (serves 2)
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2 Naan Flatbreads
- 1 Yellow Onion
- 6 oz. Cremini Mushrooms
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4 oz. Light Cream
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1 oz. Shredded Swiss Cheese
- 1 fl. oz. White Cooking Wine
- ½ oz. Baby Arugula
- 6 Chive Sprigs
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.
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Nutrition (per serving)
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Calories660
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Carbohydrates78g
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Net Carbs73g
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Fat31g
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Protein19g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 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
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1 Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Cut mushrooms into 1/4" slices.Mince chives.Place flatbreads directly on oven rack and toast in hot oven, 8-10 minutes.While flatbreads toast, cook vegetables. -
2 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 1/4 tsp. salt and a pinch of pepper.Transfer to a plate.Wipe pan clean and reserve. -
3 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. -
4 Assemble the Pizzas
Place toasted flatbreads on a clean work surface.
Divide and evenly spread sauce between flatbreads.Top with vegetables. -
5 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!
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