Kate’s Caramelized Onion & Prosciutto Flatbread
- Purchased or homemade flatbread of your choice, pre-cooked
- 2 medium to large red onions
- 1 16-ounce container sour cream (amount used depends on the size of your flatbread)
- 3-4 slices prosciutto, torn into bite sized pieces (or more if you prefer)
- 1 cup shredded gouda cheese (or any cheese you like)
- 1 cup arugula per person eating
- A bracing, bright vinaigrette to dress the arugula
- Pomegranate seeds (optional)
- Salt and pepper to taste
- Cut your onions into quarters and then slice into thin ribbons. In a heavy-bottomed pan or Dutch oven, saute the onions over medium-low heat in a little olive oil, stirring occasionally until they turn brown, caramelized, unctuous, and very reduced. This may take 30 minutes.
- Over your pre-cooked flatbread, spread sour cream. It should be a thick enough coating that you can not see any flatbread peeking through.
- Season sour cream with some salt and pepper and then sprinkle on the shredded gouda cheese.
- Add your caramelized onions, spreading evenly over the top, and distribute your torn prosciutto bits over the onions.
- Bake on a baking sheet for about 15-18 minutes in a 400 degree F oven.
- Dress arugula in a bright vinaigrette and optionally add fresh pomegranate seeds. With tongs, layer the arugula salad on top of the flatbread and serve immediately.
Makes: Servings depend on the size of your flatbread.
Total Time: 1 hour
About the Chef
Chef: Kate Bartels
Family: Husband – Dave; Children – Maddie (14), Anna (11), and Nate (8)
Hobbies/Interests: Cooking, traveling to India, learning Hindi, reading, staying involved at church
Favorite Local Activity: Family time at Alga Norte – park or pool!
About the Recipe: This is my go-to recipe for guests. Although it takes time to caramelize the onions, it’s not hard to do so and the rest is assembled in a flash. It looks fancier than the effort it takes and everybody likes flatbread.
About the Chef: I am co-owner of Ready, Set, Cook!, a business that teaches cooking classes for kids in some local public schools, with my dear friend Jennifer Penner. I love it because it allows me to work with fun, enthusiastic kids who love to improve their cooking skills. Through our business, I get to have the fun of meeting great kids over a mixing bowl and talking about food – always a favorite topic of mine! My family also has a close connection to an orphanage in India, so I’m always trying to work on learning Hindi, and we love eating at our local Indian restaurants to remind us of our trips there. As a former high school English teacher, I’m always trying to work my way through novels I technically don’t have time for but can’t resist anyway. I am also part of the board of Friends of La Posada, a group that works to promote and serve La Posada Men’s Homeless Shelter.