Caramelized Onion Flatbread in the Pressure Cooker
A delicious blend of caramelized onions, gruyere cheese, and prosciutto on a flaky puff pastry.
Equipment
- 1 Skillet Large
Ingredients
Main ingredients
- 17.5 ounce Frozen puff pastry thawed
- 2 large Yellow onions sliced into ΒΌ inch slices
- 2 tablespoons Unsalted butter
- 3 tablespoons Olive oil divided
- Kosher salt and freshly cracked black pepper to taste
- 1 teaspoon Fresh thyme leaves
- 4 ounces Gruyere cheese shredded
- 4 ounces Fontina cheese shredded
- 4-6 slices Prosciutto
- Freshly grated nutmeg
Instructions
Instructions
- Preheat your oven to 400 degrees Fahrenheit or 200 Celsius.
- Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat.
- Add sliced onions to skillet. Season with salt and pepper and cook, stirring frequently, for about 25 minutes until deep caramel color.
- Remove from heat and stir in thyme leaves and a pinch of nutmeg.
- Roll out thawed puff pastry on a floured surface to fit baking sheet. Transfer to sheet, drizzle remaining tablespoon of olive oil, and season with salt and pepper.
- Spread caramelized onions evenly over puff pastry.
- Sprinkle shredded gruyere and fontina cheeses over the onions.
- Gently lay prosciutto slices on top. Bake 20 to 25 minutes until golden brown and bubbly.
- Let it cool slightly before slicing.
Notes
Serve hot for best flavor and texture. Can store leftovers in fridge.