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Caramelized Onion & Lemon Flatbread
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Caramelized Onion & Lemon Flatbread

30 Min(s)
30 Min(s) Prep
Topped with caramelized onions, lemon zest and melted cheese, this flatbread is bistro-style fare that's actually quite easy to make at home.
What You Need
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4 servings
Original recipe yields 4 servings
1 Tbsp. butter
1/2 medium onion, cut into thin slices, separated into rings
1 pkg. (10.5 oz.) flatbread
1 tsp. lemon zest
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1/2 cup tightly packed arugula
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* Made with quality cheeses crafted in the USA.
Let's Make It
1
Melt butter in small skillet on medium-low heat. Add onions; cook 20 min. or until tender and golden brown, stirring occasionally.
2
Heat oven to 400ºF. Place bread on baking sheet; top with onions, lemon zest and cheese.
3
Bake 8 to 10 min. or until cheese is melted. Top with arugula.
Kitchen Tips
Tip 1
Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Tip 2
How to Grate Citrus Peel
Always wash and dry citrus fruit before grating. Move the whole fruit up and down on the side of the grater with the smallest holes to remove ONLY the surface of the fruit peel. (The inner white part is bitter.) Continue to grate the fruit until you have the desired amount of grated peel, rotating the fruit on the grater as necessary. Use a pastry brush or old clean toothbrush to aid in cleaning grater.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 770mg
33%
Total Carbohydrates 38g
14%
Dietary Fibers 5g
18%
Sugars 4g
8%
Protein 19g
38%
Vitamin A
10%
Vitamin C
2%
Calcium
30%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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