And so it begins...

Spending this "free-from-the-day-job" afternoon with a little therapeutic creativity in the kitchen. 

I had some onions in the larder that needed to be used before they were spent. Hmmmm. What else do I have? A quick scavenger hunt through the pantry and fridge turned up several useful items: Organic flatbread from a bakery in Brooklyn, a robust Dijon mustard, extra sharp Cheddar slices (don't judge) and a block of very nice, salty/picant Asiago. Well, why not...?

I began by dicing the onions then tossing them into a sautée pan coated in olive oil. Not enough...Chardonnay was in order.  No, not just a glass for me, but several liberal splashes in the pan.  I confess that I'm a bit of a spice strumpet, so I added garlic, black pepper, dried Thyme and dried Tarragon, constantly stirring on med-heat until caramelized.

Next I brushed the flatbread with olive oil and placed it in the oven at 425 degrees for no more than 5 minutes. Toasting the flatbread slightly before topping it ensures that it will be extra crispy when all is said and done.

Yes. It's what you think...Dijon, squirted irreverently from the squeeze bottle, but then tenderly spread all over the flatbread. 

OK...I know, a tad shocking, but don't judge.  Yes, these are pre-sliced from Costco. But this is extra sharp Aged Cheddar...and, hey, it's what was in the fridge. Remember, this aft's all about being creative.

Now's the good part: spread the caramelized onion mixture liberally over the flatbread.

Asiago: grate finely over entire flatbread, then pop into 400 degree oven for approximately 10 minutes or until cheeses are bubbly and slightly browned.

Enjoy!