Grilled Onion and Swiss Flatbread

Recipe and photo courtesy of Cathy Roma (whatshouldimakefor.com)

• 2 sweet onions, peeled and sliced into rounds
• 3 Tbsp extra-virgin olive oil, divided
• Kosher salt and pepper, to taste
• 2 (8-inch) flatbread rounds, such as naan
• 7 oz (10 slices) Swiss cheese
• 2 Tbsp honey
• 1 Tbsp fresh thyme, minced
• 1 Tbsp chives, minced

Heat a grill to medium-high. Brush the onion slices with 1 Tbsp olive oil. Season lightly with salt and pepper. Grill the onions until softened and browned on both sides, flipping once. Remove to a plate.

Brush both sides of the flatbread with 1 Tbsp of olive oil; sprinkle with salt and pepper. Lay the flatbread on the grill and grill for 1 to 2 minutes. Remove the flatbread from the grill and top (on the grilled side) with cheese, onions (breaking up the rounds), honey and thyme. Season lightly with salt and pepper.

Turn off one side of the grill, keeping other side on medium-high. Place the topped flatbreads on the cool side of the grill; close the top. Grill until the flatbread is golden and toasted around the edges and the cheese is melty, about 3 to 4 minutes.

Drizzle with remaining olive oil, sprinkle with chives and a pinch of salt. Slice and serve.

Makes 4 servings.