order online
weekly specials
Gruyere & Onion Flatbread is a wonderful recipe for a quick weeknight meal. It’s light and will leave you feeling satisfied without being overly full, and it has great flavor! It’s a little salty but has this rich and nutty flavor from the gruyere cheese and a hint of tang from the red onion. The Lavash flatbread makes the perfect pizza crust. If you aren’t familiar with Lavash, it’s a flatbread that is low in sodium, low in cholesterol, and is very thin (less doughy). I think Lavash is perfect because it is paper thin and get a nice, crispy bottom, so each bite is crunchy.
The recipe can be found here.
Start by preheating the oven to 425 degrees F. Line 2 baking sheets with parchment paper. This recipe makes 2 flatbreads so go ahead and cut the ingredients in half if you only want to make one.
Place one piece of Lavash on each baking sheet.
In a mixing bowl, combine the gruyere cheese, butter (softened), thyme, and red pepper flakes. 99% of the time I end up grating my own gruyere cheese because I can’t find pre-shredded at the store. If you can, great! If you can’t, you’ll be best off shredding your own 😊 This works quite well and makes the cheese taste a bit more vibrant.
Next, spread the mixture evenly between the 2 pieces of Lavash. I like to divide the mixture in half and then use an offset spatula or the back of a spoon to spread the mixture to the sides.
Top with red onion. Use as much or as little as desired, to taste.
Bake for 10-12 minutes or until the edges are golden brown and crisp and the cheese has melted.
Remove from the oven and season with salt, to taste. You can skip this step if desired. The gruyere cheese is pretty salty already and you can always sprinkle a little on after the first bite if you think it needs more salt.
Slice into squares and serve warm. Enjoy!
The recipe can be found here.
I love the crispy crust and ooey gooey cheese in each bite! If you want to add a hint of sweetness, drizzle a little honey over the top. It will cut some of the salty flavor but also pairs well with the cheese and onions.
Happy Cooking!
Recent Comments