Caramelized Onion, Mozzarella, California Prune, and Thyme Flatbreads

California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”

Ingredients:

Flatbreads

• 4 personal sized flatbreads
• 1 cup prepared caramelized onions, divided, recipe follows
• 4 ounces fresh mozzarella, torn
• 10 California Prunes, diced small
• 1 tablespoon fresh thyme leaves
• sea salt and coarsely ground black pepper to taste

Caramelized Onions

• 2 tablespoons olive oil
• 1/2 cup butter
• 6 large yellow sweet onions sliced into thin half circles
• 3 sprigs fresh thyme
• coarse kosher salt

Directions

1. Preheat oven to broil. Toast the flatbreads, under the broiler on a sheet pan for 4 minutes or until toasted, flipping halfway through.

2. Spread 1/4 cup of the caramelized onions over each toasted flatbread. Tear the mozzarella and place over the onions. Divide the prunes amongst the flatbreads and place the flatbreads under the broiler for for 4-6 more minutes until the cheese has melted and is beginning to brown.

3. Sprinkle the flatbreads with fresh thyme, salt, and pepper to taste. Serve immediately.

To make the caramelized onions

1. Preheat oven to 400 degrees.
2. Warm the oil and melt the butter in a large stockpot or Dutch oven over medium-low heat. Add the onions to the pot and cover, cook for 20-25 minutes, stirring occasionally. Add the thyme sprigs, and turn the pan lid slightly ajar. Place the pot into the preheated oven for 1 hour, stirring occasionally to ensure the onions aren’t sticking or browning too much.

Note: You will have more caramelized onions than you will need, store any leftovers in the refrigerator.