Ah, sweet caramel! I love to caramelize things. I love cooking something over low heat for a long time until its complex, nutty flavors are coerced out. Sometimes, bright, sharp flavors are tempered with caramelization, as is the case with garlic and onions. But others, an added layer of depth moves in and something mild becomes powerful and memorable, such as caramel sauce made from sugar and butter and cream. Who doesn’t love caramel sauce? I would probably even try an ice cream sundae with caramel sauce and roasted garlic. I mean, how bad can that be, really? Basically what I am saying is if there’s a paying job to be the Andrew Zimmern of ice cream sundaes, I want that job.

Caramelized onions are so sweet and rich and might fall in both camps, I guess, because what they taste like, when done properly, is sweet, brown onion candy. Like roasted garlic, I usually make giant batches of caramelized onions to store to add depth and delight to all my flatbread inventions, to great success. Balsamic vinegar added at the last minute is an optional, but very nice touch, if you have some.

This simple vegetarian flatbread recipe pairs the sweet onions with the sharpness of artichokes and feta cheese for a lovely dinner for you and your main squeeze. It’s an absolute cakewalk to eat if you’ve even considered garlic on ice cream.

Amy at Flatout