Makes 4 servings.
- 1 very large red onion
- 1 tablespoon olive oil
- 1 tablespoon butter
- Water as needed
- 1 tablespoon brown sugar
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 ounces portabella mushrooms, sliced
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/2 cup chive-and-onion cream cheese or soft herb cheese
- 1/4 teaspoon Italian seasoning
- 1/3 cup shredded mozzarella cheese
- 2 small pieces naan (pita size) or 1 regular
For the onions: Thinly slice onion. Set aside.
Heat 1 tablespoon olive oil in a very large nonstick skillet. (You want as much surface area as possible.) When the oil starts to shimmer, add onions. Cook for 3 minutes. Reduce heat to medium-low. Add butter, and cook for 30 minutes, stirring often. Add 1 tablespoon of water occasionally as needed to prevent the onions from burning or drying out. When almost done, add brown sugar and salt and pepper. Onions should be a rich brown color.
For the flatbread: Heat oven to 400.
Heat 2 tablespoons olive oil in nonstick pan, over medium heat. When hot, add mushrooms. Cook until tender. Add garlic and salt and cook for 1 minute. Turn off heat, and stir in cream cheese and Italian seasoning, until melted. Spread on naan. Top with caramelized onions and mozzarella cheese.
Bake for 7-9 minutes. Cut into slices, and serve.
Note: Onions can be caramelized up to 5 days in advance and refrigerated.