Caramelized Onion & Brie Flatbread with Fig Jam Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality fig jam that isn't too sweet. If your jam is very thick, warm it slightly in the microwave or a small saucepan to make it easier to spread.

You can also add a pinch of black pepper to the onions while they cook for an extra layer of warmth.

To make the flatbread extra crisp, place it directly on the oven rack for the last 2 minutes of baking, or use a preheated pizza stone.

If you prefer a softer crust, bake it on a parchment-lined baking sheet. Let the flatbread rest for a few minutes before slicing to allow the cheese to set slightly.

Variations

• Pear and Gorgonzola: Swap the fig jam for pear slices and use Gorgonzola instead of Brie. Omit the prosciutto and add toasted walnuts for a fall-inspired version. Drizzle with honey instead of balsamic glaze.
• Spicy Sausage Flatbread: Cook crumbled Italian sausage and use it instead of prosciutto. Add a pinch of red pepper flakes to the onions. Keep the Brie and fig jam, but finish with a sprinkle of fresh thyme.
• Veggie Flatbread: Omit the prosciutto and add roasted red peppers, artichoke hearts, or sautéed mushrooms. Use a dairy-free cheese alternative if needed. The fig jam and balsamic glaze still add sweetness and tang.
• Breakfast Flatbread: Top the baked flatbread with a fried or poached egg. The runny yolk adds richness. Serve with a side of bacon or sausage. This makes a hearty brunch dish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes until hot and crisp.

Freezer

Freeze the baked flatbread (without arugula) for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven until hot.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes until warmed through and the crust is crisp. Avoid microwaving as it will make the crust soggy.

Leftover flatbread can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 5 minutes to restore crispness.

The arugula will wilt upon reheating, so consider adding fresh arugula after reheating if you want it to remain crisp.

The caramelized onions can be made up to 3 days ahead and stored in the refrigerator. The flatbread can be fully assembled (without the arugula and balsamic glaze) and refrigerated for up to 24 hours before baking.

Add 2-3 minutes to the baking time if baking from cold. The arugula and glaze should always be added after baking.

Serving ideas

Serve this flatbread warm, cut into squares or wedges, as an appetizer for a party or a casual dinner. It pairs well with a light salad or a bowl of soup. For a more substantial meal, double the recipe and serve with a side of roasted vegetables.

The flatbread is best enjoyed right after baking, when the cheese is still melted and the crust is crispy. If serving as a appetizer, cut into smaller pieces and arrange on a platter. You can also drizzle a little extra balsamic glaze right before serving for a beautiful finish.

Frequently asked questions

Recipe card

Caramelized Onion & Brie Flatbread with Fig Jam

Prep 10 minCook 33 minTotal 43 minServes 4

Ingredients

• 1 large pre-baked artisan flatbread (or naan)
• 2 large yellow onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 3 tbsp fig jam
• 150 g French Brie cheese, sliced
• 50 g prosciutto
• 1 cup fresh baby arugula
• 1 tbsp balsamic glaze

Instructions

1. Heat the butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and sea salt. Cook slowly, stirring occasionally, until the onions are deeply golden, jammy, and sweet, about 25 minutes. If they start to brown too quickly, reduce the heat and add a splash of water to deglaze the pan.
2. Preheat the oven to 425°F (220°C) while the onions cook. Line a baking sheet with parchment paper for easy cleanup.
3. Place the flatbread on the prepared baking sheet. Spread the fig jam evenly over the surface, leaving a small border around the edges. Scatter the caramelized onions over the jam, then arrange the sliced Brie on top, covering the onions.
4. Bake in the preheated oven for 8 minutes, until the edges are crisp and blistered and the Brie is completely melted and bubbly. The cheese should be golden in spots but not burnt.
5. Remove the flatbread from the oven. Immediately drape the prosciutto ribbons over the hot surface, letting them curl and crisp slightly. Scatter the fresh arugula over the top, then drizzle with balsamic glaze.
6. Let the flatbread rest for 2 minutes, then slice into diagonal squares or wedges with a sharp knife. Serve warm, with extra balsamic glaze on the side if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

460

Protein

20 g

Carbohydrates

40 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.