Tag Archives | onions

Real Onion Dip with Spiced Chips

Let’s talk dip! Summer brings pool parties, picnics, meet-ups, and potlucks, so there’s always an event or activity to look forward to on the calendar. Each one that asked for us to bring a dish would cause me to pour through cookbooks and recipes, looking for just the right appetizer for a crowd. Then a lightbulb went off in my head, and I never had a problem bringing a dish again.

Ever since I started making my own dips with baked flatbread chips, people ask me for the recipes all the time. And it’s just so easy! The beautiful thing about making your own chips and crackers using flatbread is that you can control the size, shape, flavor, and seasonings you use, if any. High quality crackers are all the rage at gourmet stores for upwards of $6/box, so making your own definitely pays off.

And the options are endless, in terms of flavor combinations. Got a jar of your favorite spicy hummus in the refrigerator? Kick it up a notch with Sriracha brushed chips, or take the heat down a bit with chips squeezed with lemon juice and chopped parsley. Flatbread can be savory, salty, spicy, or sweet.

It’s Vidalia onion season right now, so I bought a huge bag of fabulous onions for very little money at the market, and it’s got me thinking about…onion dip. Not the little packet you buy at the store, either. Real, honest homemade onion dip with smoky, spicy flatbread chips for this weekend’s summer block party. The chips bake up fast in the oven. The onion dip takes a little longer but the results are definitely worth it!

My only advice is to make more than you think you’ll need, because these babies go fast with a dip this good. The more caramelized onions the better, but if you made too many, use the rest on a burger or a pizza; it’d be a shame to let them go to waste.

Party on!

-Amy at Flatout

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Steak Wrap with Caramelized Onions

I think I may have mentioned before how much my better half loves red meat, steak in particular. The first sunny day we had this winter, he was in his coat, dusting off the grill, stocking the coal bin, and sharpening his tongs. He’s a grill fanatic, and he’s very good at it, fortunately for me. Whereas I have trouble with telling if stuff is cooked properly, resulting in wildly under-or over-cooked meat, he seems to have an innate sense of when to pull the grub off of the flames so it’s perfect every time. It is only one of the reasons I love him so!

We use flatbread to make delicious wraps and pizzas, inspired by our favorite higher-calorie meals. They say imitation is the sincerest form of flattery, which is what I keep in mind when I’m recreating these recipes. Lean cuts of steak can be tasty and part of a healthy eating pattern, like when it’s used in this recipe.

We caramelize onions with little more than water, which yields the most tender, rich, and sinful tasting accompaniment to your slices of grilled steak. It’s a match made in heaven! You won’t even miss the butter most chefs use, I promise. All you have to do is slice up a couple onions, grab a non-stick skillet, spray it with a little cooking spray, and sauté them, stirring frequently, adding a bit of water to the pan to deglaze it and brown the onions. Just add water, stir, then keep adding water each time the pan gets dry until the onions are brown and rich looking. It’s super easy and an ingenious trick for lighter caramelized onions.

The next time you have some leftover steak, put a pin in this flatbread recipe so you can make it when you get home. You and your personal caveman will be glad you did!

-Amy at Flatout

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Caramelized Onion, Blue Cheese, and Turkey Sausage Pizza

A savory flatbread pizza featuring rich turkey sausage, two cheeses, and caramelized sweet onions makes for a completely delicious, over the top weeknight meal, and it’s only 11 Smart Points! We use our Light Original flatbread, a low-fat method of cooking the onions, and sliced turkey sausage to make a pizza that will wow kids and adults alike. Grab some flatbread and get going! Our mouth-watering video shows you how it’s done:

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