Caramelized Onion & Olive Flatbread

  • 1/2 cup DIVINA Pitted Kalamata Olives, drained, halved
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Butter
  • 4-5 Onions, thinly sliced
  • 2-3 cloves Garlic, smashed
  • 4-5 sprigs Fresh thyme, leaves pulled
  • 1 Dried bay leaf
  • 1 tbsp Worcestershire sauce
  • 1 tsp Honey
  • 2 Flatbreads, large
  1. Heat olive oil and butter in large sauté pan over medium-low heat
  2. Add onions, garlic, thyme, and bay leaf
  3. Season with salt and pepper, cover, and cook until onions have softened, about 40 minutes
  4. Remove cover, add worchestshire sauce, olive brine, and honey and cook additional 20-30 minutes, or until golden and jam-like
  5. Place flatbreads into pre-heated 450° F oven and cook until slightly toasted. Divide onion mixture between flatbreads and top with chopped olives. Return to oven for 10-15 minutes or until flatbread is crusty.