Caramelized Onion, Goat Cheese and Basil Flatbread

I can’t be bothered with making dough. Frozen naan is amazing for this recipe, but any flatbread will do. I bring these little bites to picnics and dinner parties, and they are always a hit. Be patient when cooking onions the process is best the longer it caramelizes. -ts

2 tablespoons olive oil, plus more for brushing on the bread 2 large onions sliced 1 tablespoon honey 2 flatbreads or pieces of Indian naan Slices (about 4 ounces) goat cheese large handful of fresh basil leaves, cleaned and sliced into ribbons 1 clove fresh minced garlic good quality aged balsamic vinegar to drizzle Coarse sea salt

1. Preheat the oven to 425 degrees or whatever it says on the Naan package. Heat the olive oil in a medium fry pan over medium-low heat. Add the onions and cook for 20 minutes, stirring occasionally. The heat should be low enough that the onions sizzle quietly but don’t brown too quickly

2. Add the honey and continue to cook for another 15 to 20 minutes, until the onions are dark golden and a darker brown crust begins to form on the bottom of the skillet. Pick up the dark brown bits and stir them into the onions, then turn off the heat and set aside

3. Brush a bit of olive oil on each flatbread and sprinkle salt and minced garlic. Scatter the onions evenly over each flatbread and place on baking tray

4. Bake for about 9 minutes, take out and crumble about one ounce of goat cheese on each

5. Bake 2-3 more minutes until the cheese is beginning to melt and the flatbread get slightly crisp

6. Remove from the oven, sprinkle the basil on top, drizzle balsamic, and a little more salt. Cut into pieces.