Grilled Onion and Swiss Flatbread
- 2 sweet onions, peeled and sliced into rounds
- 45 mL (3 Tbsp) extra-virgin olive oil, divided
- Kosher salt and pepper, to taste
- 2 flatbread rounds, such as naan
- 200 g (7 oz/10 slices) Swiss cheese
- 30 mL (2 Tbsp) honey
- 15 mL (1 Tbsp) fresh thyme, minced
- 15 mL (1 Tbsp) chives, minced
Heat a grill to medium-high. Brush the onion slices with 15 mL (1 Tbsp) olive oil. Season lightly with salt and pepper. Grill the onions until softened and browned on both sides, flipping once. Remove to a plate.
Brush both sides of each flatbread with 15 mL (1 Tbsp) olive oil; sprinkle with salt and pepper. Lay the flatbreads on the grill and grill for 1 to 2 minutes. Remove the flatbreads from the grill and top (on the grilled side) with cheese, onions (breaking up the rounds), honey and thyme. Season lightly with salt and pepper.
Turn off one side of the grill, keeping the other side on medium-high. Place the topped flatbreads on the cool side of the grill; close the top. Grill until each flatbread is golden and toasted around the edges and the cheese is melty, about 3 to 4 minutes.
Drizzle with remaining olive oil, and sprinkle with chives and a pinch of salt. Slice and serve.
Makes 4 servings.
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