The leaves are turning, the air is brisk, and appetizer season is officially in full gear. This is a great fall recipe – it’s easy, it’s a crowd pleaser, and it’s finger food, so you don’t have to wash up dishes.
Caramelize a boatload of yellow onions. We used nine. Slice them into rounds. In a dutch oven on medium heat, add half a cube of butter and half the onions. Stir to coat all the rounds. Then add the rest of the onions and stir so they’re coated, too. Also stir in 20 stems of fresh thyme. Let this cook down for an hour, stirring occasionally, and making sure the butter doesn’t brown.
On flatbread (ours was from trader joe’s), layer the caramelized onions, chopped nicoise olives, and goat cheese. Bake on a cookie sheet for 15 minutes at 450.
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