Caramelized Onion and White Bean Flatbread
Transform your pizza night with this irresistible Caramelized Onion and White Bean Flatbread, a perfect blend of creamy, savory, and fresh flavors. Featuring a velvety white bean spread infused with garlic, rosemary, and a hint of zesty lemon, this flatbread is elevated by the deep, sweet richness of golden caramelized onions. Topped with peppery baby arugula and an optional drizzle of tangy balsamic glaze, this recipe offers a gourmet twist on a simple flatbread. Ready in under an hour and ideal for sharing, this dish makes a show-stopping appetizer or a satisfying light meal. Perfect for fans of plant-based options and Mediterranean-inspired flavors, this flatbread is both wholesome and indulgent—sure to impress at your next gathering!
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 2 large yellow onions
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 15-ounce can canned white beans (e.g., cannellini)
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1 teaspoon fresh rosemary
- 2 pieces flatbread (store-bought or homemade)
- 1 cup baby arugula
- 0.5 teaspoon black pepper
- 1 tablespoon optional balsamic glaze
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Slice the onions thinly and add them to the skillet along with 1/2 teaspoon salt and the sugar. Sauté for 25-30 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Reduce heat if necessary to prevent burning.
While the onions are cooking, prepare the white bean spread. Drain and rinse the canned white beans and place them in a food processor.
Add garlic, lemon juice, rosemary, 2 tablespoons of olive oil, 1/2 teaspoon salt, and black pepper to the food processor. Blend until smooth and creamy, stopping to scrape down the sides as needed.
Preheat the oven to 400°F (200°C).
Place the flatbreads on a baking sheet and spread the white bean mixture evenly over each one.
Top the flatbreads with the caramelized onions, spreading them in an even layer.
Bake in the preheated oven for 8-10 minutes, until the flatbreads are warmed through and slightly crisp.
Remove the flatbreads from the oven and top with baby arugula. Drizzle with optional balsamic glaze if desired.
Slice into pieces and serve immediately.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3872 mg | 168% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 27.0 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2035 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
