Grilled Flatbread with Caramelized Onions
Adapted from Chef Bobby Flay


Yield: 4 flatbreads, 8 servings

  • 2 Tablespoons unsalted butter
  • 1/2 cup plus 2 Tablespoons olive oil
  • 3 medium Spanish onions, thinly sliced
  • 1 teaspoon sugar
  • 2 pounds assorted wild mushrooms (Portobello, chanterelle, porcini), stemmed and cleaned
  • 1 pound fresh mozzarella
  • Four 10- to 12-inch rounds or rectangles of flatbread dough
  • 1 cup crumbled Cabrales blue cheese
  • Kosher salt and freshly ground pepper

Preheat a gas or charcoal grill to medium or use a side burner (or the stove). Melt the butter with 2 tablespoons of the olive oil in a large sauté pan. Add the onions and sugar and cook until soft and caramelized, 15 to 20 minutes. Heat cup of olive oil in a large sauté pan over high heat and sauté the mushrooms until golden brown and soft. Season with salt and pepper.

Preheat a gas or charcoal grill to medium high. Brush the rounds of dough with the remaining cup of olive oil and grill until crusty and golden brown on one side, about 4 minutes. Turn over and grill another 4 minutes. Remove from the grill and place on a sheet of aluminum foil. Spread each bread with the mozzarella, onions, and mushrooms, and sprinkle with the crumbled blue cheese.

Close the grill cover and cook for 3 minutes. Place the breads on a large platter and cut into quarters.

Wine suggestion

Gamay, which is the grape used to make Beaujolais, is lighthearted, fun and juicy, and with its good acidity, light body and low alcohol is the ultimate summer red wine. Choose one of the "Cru Beaujolais," which are not to be confused with "Beaujolais Nouveau," and serve it slightly chilled.

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