Best Grilled Flatbreads With Caramelized Onions Sausage And Manchego Cheese Recipes

Grilled Flat Bread Topped with Caramelized Onions and Blue Cheese Mascarpone and Crunchy Red Grapes image

Provided by Tyler Florence

Time 55m

Yield 6 servings

Number Of Ingredients 11

2 (16-ounce) store-bought pizza dough
Extra-virgin olive oil
3 large onions, sliced
All-purpose flour, for dusting
1 (8-ounce) container mascarpone cheese
1 cup crumbled blue cheese
Kosher salt
Freshly ground black pepper
1 cup toasted walnuts, roughly chopped
1 cup firm California red grapes, slit down the middle
2 tablespoons freshly chopped flat-leaf parsley

Steps:

Remove the pizza dough from the refrigerator 1 hour before you ready to start.
In a large saute pan over medium low heat add 2 tablespoons of olive oil. Add onions and slowly caramelize until brown and creamy about 20 minutes. Set aside to cool.
Preheat oven to 500 degrees F.
Heat the grill over medium-high heat and wipe down with oiled paper towels to create a non-stick surface. On a floured surface, roll out each of the pizza dough into an elongated shape, about 12 by 8-inches and about a 1/2-inch thick. Brush with olive oil and grill on both sides until warmed through and grill marked, about 4 minutes per side. Transfer to a baking sheet.
In a medium bowl, mix together the mascarpone and blue cheese. Smear the cheese mixture over each of the grill pizza crusts. Place in oven for 2 to 3 minutes until the cheese melts. Remove from oven and transfer to cutting board or platter.
Top with caramelized onions, toasted walnuts and fresh grapes. Season with a few turns of freshly ground black pepper, drizzle with some more extra-virgin olive oil and top with fresh parsley.

Flatbread With Caramelized Onions & Cheese image

Provided by CountryLady

Categories Cheese

Time 1h10m

Yield 40 triangles

Number Of Ingredients 10

2 tablespoons olive oil
3 large onions, chopped
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 lb frozen puff pastry (defrosted but cold)
6 ounces brie cheese, diced (rind removed)
6 ounces mild blue cheese, diced
2 tablespoons chopped fresh chervil or 2 tablespoons parsley

Steps:

Heat oil over medium high heat in a large skillet.
Add onions; cook until wilted& starting to brown.
Add sugar, vinegar, salt& pepper.
Reduce heat& cook gently for 15- 25 minutes or until onions are caramelized& brown.
Cool.
Roll pastry into a rectangle approximately 12 x 16 inches. I don't use the sheets of puff pastry - I prefer to use the 375gm package of Tenderflake Puff Pastry. I start rolling it out on my counter, then I transfer it to my baking tray (which has been lined with parchment paper) and roll the pastry to fit the tray. Since puff pastry is very "forgiving", you can "cut & paste" if necessary.
Spread onions over pastry.
Dot with cheese& sprinkle with chervil.
If you are preparing this for a party, you can prepare to this point and refrigerate- then bake later.
Bake in preheated 400F oven for 20- 25 minutes or until cheese has melted& pastry is crisp.
When removed from the oven, it will be puffed right up but allow it to cool for 5 minutes & it will fall back down. Cut into 20 serving pieces - this is easier done with kitchen scissors instead of a knife - then cut each piece in half diagonally.

Nutrition Facts : Calories 73.1, Fat 5.2, SaturatedFat 2.2, Cholesterol 7.5, Sodium 130.2, Carbohydrate 4.2, Fiber 0.3, Sugar 1, Protein 2.3

Grilled Sausage Sandwiches with Caramelized Onions and Gruyère Cheese image

Yield Makes 2 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 pounds onions, thinly sliced
1 1/2 tablespoons red wine vinegar
1 tablespoon (packed) dark brown sugar
1/2 teaspoon caraway seeds
3 fully cooked smoked sausages (such as white bratwurst or chicken-apple)
4 large slices rye or pumpernickel bread
4 teaspoons Dijon mustard
4 ounces Gruyère or Emmenthal cheese, thinly sliced
3 tablespoons butter, room temperature

Steps:

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and sauté until slightly softened, about 5 minutes. Stir in vinegar, sugar and caraway seeds. Reduce heat to medium-low and sauté until onions are deep brown and very tender, about 20 minutes longer. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before using.)
Preheat broiler. Brush 11x7-inch metal baking pan with oil. Place sausages in pan. Broil until sausages are brown and crisp, about 6 minutes per side. Transfer sausages to work surface and cut lengthwise in half.
Arrange 3 sausage halves on each of 2 bread slices. Spread 2 teaspoons mustard over sausages on each. Top sausages with caramelized onions, dividing equally. Top with Gruyère or Emmenthal cheese slices, dividing equally. Cover with remaining 2 bread slices. Spread half of butter over upper bread slices.
Heat large nonstick skillet over medium-low heat. Carefully invert sandwiches, buttered side down, into skillet. Cover and cook until bottoms are brown, about 5 minutes. Spread remaining butter over upper bread slices. Turn sandwiches, cover and cook until bottoms are brown, about 4 minutes longer.