Red Wine Caramelized Onion Flatbread With Blistered Tomato And Shaved Parmesan

Instructions

1. In a 12-inch sauté pan over medium heat add canola oil sliced red onion, sprig of thyme and salt and pepper to taste. Cook until the onions start to caramelize. Deglaze the pan with red wine and red wine vinegar. Cook until the wine has evaporated. Add brown sugar and cook until it melts into the onions. Check seasoning and set aside.

Blistered Tomato Preparation:

1. In a 12 inch sauté pan over high heat let the pan get very hot. Toss the cherry tomatoes in 1 tsp of canola oil and add the blazing hot pan. Toss the tomatoes as they blister. Once they start to release some liquid place them on a sheet tray.

Assemble:

1. Grill the naan or flatbread on both sides. Brush the naan with the caramelized red onions. Top with the blistered tomatoes, shaved parmesan, and torn basil. Cut the naan into 4 pieces and serve.
2. Red Wine Caramelized Onion Flatbread with Blistered Tomato and Shaved Parmesan