Artichoke & Caramelized Onion Flatbread

artichoke caramelized onion flatbread

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

Serves: 1-2
Prep Time:
Cook Time:

Artichoke & Caramelized Onion Flatbread


  • 1 Flatout Thin Crust Flatbread
  • 1/2 can artichoke hearts, drained and chopped
  • 1 yellow onion, peeled and thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground pepper
  • 1/4 cup feta cheese, crumbled
  • 6 cherry tomatoes, quartered


To make the onions: place the onion in a heavy bottomed pan with the butter, and cook over low heat, stirring occasionally, for 20 to 45 minutes, or until they are very soft and deep golden brown in color, adding water as needed to deglaze the pan. Add balsamic vinegar and stir for 2 more minutes. Season with salt and pepper. This can be done well ahead of time.

Preheat oven to 375°F. Place Flatout on a cookie sheet. Bake at 375°F for two minutes. Remove and top with onions, feta, tomatoes, and chopped artichokes. Bake at 375°F for four minutes. Remove from oven.

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