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Caramelized Onion and Fig Flatbread

When I’m having friends over for dinner I like to the keep the appetizers as simple as possible. I usually make a cheese board, some dips (like the Greek Goddess Dip, along with crudités and something hot, like these delicious flatbreads, which Tommy just devours! Using store-bought naan as the base for these flatbreads does the trick. The caramelized onions can be made a day ahead, then you can assemble and bake right before your guests arrive. – Gina Homolka



  • 2 medium onions, thinly sliced
  • 1 tablespoon fig jam
  • 3 ounces fontina cheese, shredded (3⁄4 cup)
  • 2 naan flatbreads, such as Stonefire Original
  • 1 teaspoon balsamic glaze, for drizzling


  1. Heat a small heavy-bottomed pot over low heat and add 2 teaspoons olive oil, the onions, and 1⁄8 teaspoon kosher salt. Cook until the onions are caramelized and golden, 30 to 35 minutes, stirring every 5 minutes—after 25 minutes, you may need to stir every minute. If the onions dry out, add a tablespoon of water as needed. Set the onions aside. Stir in the fig jam.
  2. Preheat the oven to 400°F. Spray a sheet pan with oil.
  3. Place flatbreads on the sheet pan and sprinkle half the cheese over both. Dividing evenly, top with the caramelized onions and then the remaining cheese. Bake until the cheese is melted, 6 to 7 minutes.
  4. Drizzle each with some balsamic glaze. Slice into strips and eat right away.

Skinnytaste Simple” Copyright © 2023 by Gina Homolka. Photographs copyright © 2023 by Eva Kolenko. Photographs on pages 31, 34, and 42 are copyright. Published by Clarkson Potter, an imprint of Random House.

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