Couple years back I tried fresh figs for the first time from my uncles tree in California. It was pure heaven! The fruit was dark red and super sweet. I instantly fell in love. So, every year now I make an effort to go to California to eat fresh figs…well…I wish…in my dreams more like. But I do every year make an effort to buy fresh figs locally when in season. They are a real treat and taste absolutely amazing on their own but when combined in a recipe it’s even a better way to enjoy this delicate, late summer fruit.
This recipe will require patience and time though. I warn you. It’s like nursing a baby…you can’t rush it and you can’t force it or at the end you’ll end up with a cranky and hungry baby OR in caramelized onion world, crappy burnt onions. Can you guys tell I’m 100% baby talk these days…I mean how in the world am I comparing onions to nursing a baby. I’m telling you guys not on purpose but I swear it’s my life these days. I love it but I miss myself. You know, the person I was three months ago with interests, feelings and 8 hour night sleep. It’s part of the plan though, right? You can’t have it all, it’s just impossible, except sleep. I do pray for sleep every night. I think God is looking down and thinking, I’m not done testing your patience and love on 5 hours of sleep just yet and quietly laughs.
Well, now that’s out of my system, let’s talk figs + caramelized onions. And no more baby talk! I promise.
Caramelized onions are everything here and are the hardest part of this easy flatbread recipe. You just need about an hour to cook the onions, slow, until they are super golden and sweetly caramelized. Then the onions are scattered on two flatbreads, sprinkled with feta and baked until golden crisp. Slightly cooled. Topped with peppery arugula and sweet, honeyed, fresh figs.
The taste, I can’t even describe it guys! It’s a perfect blend of savory and sweet. Caramelized onions bring out the sweetness in figs, the fresh arugula adds a little citrusy/fresh kick and salty feta, well salty feta just kind of ties everything together.
Serve this flatbread for light lunch or as an appetizer. It’s meant to be eaten warm but I had it cold the next day and it tasted amazing as long as you don’t mind ugly next day arugula.
- 3 medium sweet onions, cut in half and sliced from root to stem into thin slices
- 3 Tbsp. unsalted butter
- 2 flatbreads (8-inch)
- 2 Tbsp. crumbled feta cheese, plus extra for the top
- 2 cups lightly packed fresh arugula
- 3 large fresh figs, sliced
- olive oil
- salt and pepper
- Place the skillet (stainless steel or cast-iron skillet work the best!) over medium/low heat and melt butter.
- Add onion to the pan and stir to coat with butter.
- Check and stir the onions every 5-10 minutes. If onions begin to burn, lower the heat.
- Around 10 minutes onions will start to soften and turn translucent. Around 30 minutes the onions will begin to turn light brown in color. Around 50 minutes the onions will be dark golden and smell very caramelized. At this point, you can remove the onions from the heat.
- Preheat the oven to 425F.
- Scatter the onions evenly over each flatbread and sprinkle 1 tablespoon of feta cheese on each. Bake the flatbreads on a baking sheet for 8-10 minutes or until crisp. Remove and cool slightly.
- Toss arugula with olive oil and salt and pepper to taste. Top each flatbread with equal amounts of arugula and sliced figs. Sprinkle with additional feta, if desired.
- Cut into slices and serve warm.
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