Description

These Grilled Veggie French Onion Flatbreads combine caramelized onions, roasted vegetables, and melted cheese on crispy flatbread for a delicious twist on classic French onion soup. Perfect for an easy weeknight meal or a crowd-pleasing appetizer, they’re bursting with rich, savory flavor and ready in under 30 minutes.

Ingredients

Units Scale

2 flatbreads or naan

2 tablespoons olive oil, divided

2 medium yellow onions, thinly sliced

1 teaspoon balsamic vinegar

1 red bell pepper, sliced

1 zucchini, sliced into thin rounds

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon fresh thyme (or 1/2 tsp dried)

1 cup shredded Gruyère cheese (or mozzarella for a milder option)

Optional: chopped parsley for garnish

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Instructions

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions and cook slowly, stirring often, until deeply golden and caramelized, about 15–20 minutes. Add balsamic vinegar and stir.
While onions are cooking, toss bell pepper and zucchini in 1 tablespoon olive oil, salt, pepper, and thyme. Grill the veggies on a grill pan or outdoor grill over medium-high heat for 3–5 minutes until tender and slightly charred.
Preheat oven to 400°F (or use grill at medium heat).
Place flatbreads on a baking sheet or directly on the grill. Top with caramelized onions, grilled veggies, and shredded cheese.
Bake or grill for 6–8 minutes until cheese is melted and bubbly and edges are crisp.

Garnish with fresh parsley if desired. Slice and serve warm

Notes

Use store-bought caramelized onions to save time.
Swap in mushrooms or eggplant for a different veggie mix.

Great as a vegetarian main or appetizer.