A delightful twist on a classic, these grilled flatbreads are topped with sweet caramelized onions and a flavorful herbed cheese spread.
Heat the olive oil in a nonstick skillet over medium heat.
Ensure the skillet is evenly heated before adding the onions to avoid uneven cooking.
Add the sliced onions, sugar, and salt to the skillet, stirring frequently until the onions become soft and translucent.
Stirring frequently prevents the onions from sticking or burning.
Reduce the heat to low and continue cooking the onions, stirring occasionally, until they are golden brown.
Low heat is key to achieving the perfect caramelization without burning.
Preheat the grill to medium heat.
Clean the grill grates before preheating to prevent sticking.
Mix the thyme, tarragon, and parsley in a small bowl.
Chop the parsley finely for a more even distribution of flavor.
Brush the flatbreads with the herb mixture.
Ensure the herb mixture is evenly spread for consistent flavor.
Top the flatbreads with the caramelized onions and crumbled goat cheese.
Distribute the toppings evenly for a balanced bite.
Place the flatbreads on the grill and cook until the cheese is slightly melted and the flatbreads are crisp.
Keep an eye on the flatbreads to prevent burning.
Remove from the grill, slice into wedges, and serve warm.
Garnish with additional parsley for a fresh touch.
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