Caramelized Onions:

  • 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 to 9 minutes. Cut into slices, and serve.

Note: Onions can be caramelized up to 5 days in advance and refrigerated.
Web Exclusive