Caramelized-Onion Flatbreads with Crème Fraîche
Delicate flatbreads topped with sweet caramelized onions and a creamy crème fraîche mixture. These elegant appetizers feature nigella seeds in the dough and are finished with fresh chives.
Ingredients
- •¼ cup water
- •¾ teaspoon active dry yeast
- •¾ cup all purpose flour
- •¾ teaspoon nigella seeds
- •½ teaspoon salt
- •1 tablespoon butter
- •2 tablespoons extra-virgin olive oil
- •1 pound onions
- •2 teaspoons fresh thyme
- •1 teaspoon honey
- •1 tablespoon Sherry wine vinegar
- •½ cup crème fraîche
- •1 large egg
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •¼ cup semolina flour
- •2 tablespoons fresh chives
Cooking Instructions
- 1.
Whisk 1/4 cup plus 1 tablespoon warm water and yeast in small bowl; let stand until yeast is dissolved, about 10 minutes.
10 min
- 2.
Mix flour, nigella seeds, and salt in medium bowl. Add yeast mixture and stir with wooden spoon until mixture clumps together. Add butter; mix until incorporated. Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 5 minutes. Divide dough into 6 equal pieces; roll each into ball. Place on baking sheet; cover with plastic wrap. (Can be prepared 1 day ahead. Keep covered and refrigerate.)
10 min
- 3.
Heat oil in large nonstick skillet over medium-high heat. Add onion wedges to skillet and cook without turning until beginning to brown, about 7 minutes. Carefully turn onions over; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. Add thyme and honey; cook 1 minute. Stir in vinegar. Seasonto taste with salt and pepper. Remove skillet from heat. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
18 min
- 4.
Let dough rise in warm draft-free area until doubled, about 1 hour. Whisk crème fraîche and egg in small bowl to blend. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
60 min
- 5.
Preheat oven to 450°F. Sprinkle 2 rimmed baking sheets lightly with semolina flour. Roll out each dough ball to 5-inch round. Transfer 3 rounds to each prepared baking sheet. Let rest 10 minutes. Pierce dough rounds all over with fork. Spread 1 generous tablespoon crème fraîche mixture over each dough round, leaving 1/4-inch plain border. Arrange onions evenly atop each; drizzle lightly with crème fraîche mixture (mixture may spill over edges of dough).
20 min
- 6.
Bake flatbreads until crusts are puffed and golden, about 12 minutes. Transfer to plates; sprinkle with chives.
12 min
- 7.
*Available at some supermarkets, and at specialty foods stores and Italian markets.
