- 3 large red onions
- 1 tbsp olive oil for frying
- 1 tsp brown sugar
- 1 tbsp white vinegar
- 1/2 tsp salt
For the flat bread
- 120 ml white wine
- 100 ml olive oil
- 1 to 1.5 cups plain flour (see instructions before you add flour).
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp Herbs de Provence
1. Slice up the onions.
2. Heat up the oil in a pan, then add the onions. As they are frying add in a pinch of salt and continue to fry.
3. When the onions start to brown, add the sugar and vinegar and continue to cook until the onions have reached a nice caramel colour and texture. Turn off the heat and get on to the next step.
4. To make the flatbread add the oil, wine, herbs, salt and baking powder to a bowl. Whisk it up, then gradually sift the flour into the mixture until it becomes a soft, sticky dough.
5. Once the dough has come together, it's time to roll it out into a rough rectangle.
6.Ensure the oven is preheated to 200 Celsius.
7. Line a baking tray with greaseproof paper, add the dough, then get another sheet of paper, place it on top of the dough and roll it out into a bread shape. Aerate the dough using a fork. It’s now ready for the oven.
8. Blind bake the flat bread without the onions for about seven to ten minutes until it is slightly golden.
9. Remove from the oven. Top with the caramelised red onions and return to the oven for another 7 to 8 minutes until golden and crispy.
Recipe and image by The Vegan Honeypot.