Goat Cheese Caramelized Onion Flatbread (Printer View)

Golden crisp flatbreads topped with creamy cheese, sweet onions, honey, and chili heat.

# What you'll need:

→ Flatbread Base

01 - 1 large thin pizza crust or flatbread, store-bought or homemade, approximately 8.8 oz

→ Goat Cheese Spread

02 - 7 oz soft goat cheese, at room temperature
03 - 2 tablespoons cream cheese, optional for extra creaminess
04 - 1 tablespoon fresh chives, finely chopped
05 - Salt and black pepper to taste

→ Caramelized Onions

06 - 2 large yellow onions, thinly sliced
07 - 2 tablespoons olive oil
08 - 1 teaspoon sugar
09 - 1/4 teaspoon salt
10 - 1 teaspoon balsamic vinegar

→ Finishing Toppings

11 - 2 tablespoons honey
12 - 1/2 teaspoon chili flakes, adjust to taste preference
13 - Fresh thyme leaves for garnish

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Warm olive oil in a large skillet over medium-low heat. Add sliced onions and salt, stirring occasionally for 15 minutes until softened. Add sugar and continue cooking for 5-10 minutes until deeply golden and caramelized. Stir in balsamic vinegar and cook for 1 additional minute. Remove from heat.
03 - In a small bowl, combine goat cheese with cream cheese if using, chopped chives, salt, and pepper. Mix until smooth and well incorporated.
04 - Place flatbread on the prepared baking sheet. Evenly spread the goat cheese mixture over the surface, leaving a small border around the edges.
05 - Distribute the caramelized onions evenly over the cheese layer.
06 - Drizzle honey over the flatbread and sprinkle chili flakes across the surface.
07 - Bake for 10-12 minutes until the edges are crisp and the cheese is warmed through.
08 - Remove from oven, garnish with fresh thyme leaves, slice into portions, and serve while warm.

# Expert Advice:

01 -
  • The whole thing comes together in under an hour, and most of that time the onions cook themselves while you do other things.
  • That honey-chili combination hits different—sweet, salty, creamy, and spicy all at once on crispy bread.
  • It feels fancy enough to serve at a dinner party but casual enough to eat standing up at the kitchen counter.
02 -
  • Don't rush the caramelization—I learned this the hard way when I cranked the heat and ended up with burnt onions that tasted bitter instead of sweet, so stick with medium-low heat and patience.
  • Room temperature goat cheese is non-negotiable because cold cheese won't spread smoothly and you'll end up with gaps that don't cook evenly.
  • Bake just long enough for the cheese to warm through and the edges to crisp up, because overcooked goat cheese separates and gets grainy and unpleasant.
03 -
  • Toast a handful of walnuts and scatter them on before baking if you want a nuttier dimension and some textural contrast against the soft cheese and sticky onions.
  • Make the caramelized onions ahead of time—they actually taste better the next day, so prep them when you have an hour free, and the night you want to serve this, you've already solved the longest step.
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