Flatbread with Taleggio and Caramelized Onions

Name: Flatbread with Taleggio and Caramelized Onions
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: Whole wheat flatbreads 4; Taleggio cheese 12.5 oz; White onions 2 lbs; Brown sugar 3 tbsp; Balsamic vinegar 3 ½ tbsp; Water &frac23; cup; Fine salt to taste; Extra virgin olive oil to taste

it de br es fr

595

Calories per serving

Energy Kcal 595
Carbohydrates g 48
of which sugars g 34.1
Protein g 22.8
Fats g 34.6
of which saturated fat g 15.04
Fiber g 3.5
Cholesterol mg 94
Sodium mg 1254

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 1 h 10 min
Serving: 4

PRESENTATION

Piadina with taleggio and caramelized onions is really a showstopper from Northern Italy. Seriously good stuff. This piadina recipe is all about layers of flavor. You’ve got the pillowy, tender Italian flatbread wrapped around thick slices of taleggio cheese—a specialty from the Bergamo valley. It brings in a bold, almost truffle-like kick. And the onions? What really makes this dish different is how those sweet onions get slowly caramelized until they’re golden and moist, almost melting into the cheese. Folks in Lombardy love this combo, and it's easy to see why: the caramelized onions balance out that rich, creamy taleggio. It's a bit fancy but still feels like homey comfort food. Plus, people around the region sometimes swap in local cheeses or toss in some arugula. But the basic pairing of piadina, taleggio and onions keeps things classic and really shows off what Northern Italian snacks are all about.

Looking for a quick dinner or a chill lunch? Well, a homemade piadina recipe like this one is just perfect. You know, the crispy edges of the flatbread playing against the oozy, tender filling? Every bite's a little different. And you know what? Some versions across Italy get loaded with cured meats or veggies. In Lombardy, it’s all about taleggio cheese and caramelized onions. The cheese is known for melting beautifully, getting creamy and a bit tangy. So so good. It pairs so well with the mellow, sweet flavor of the onions. It's rustic and a bit special—no wonder it’s a favorite at gatherings. And listen, since piadina is pretty quick to make, you get those big flavors without spending hours in the kitchen. For sure. When you're in the mood for a traditional Italian sandwich or just want to switch up your piadina fillings, this one brings a taste of Lombardy right to your table. Pretty simple.

INGREDIENTS: Whole wheat flatbreads 4; Taleggio cheese 12.5 oz (350 g); White onions 2 lbs (900 g); Brown sugar 3 tbsp (40 g); Balsamic vinegar 3 ½ tbsp (50 ml); Water ⅔ cup (150 g); Fine salt to taste; Extra virgin olive oil to taste

Preparation

How to prepare Flatbread with Taleggio and Caramelized Onions

To make the flatbread with Taleggio and caramelized onions, first clean the onions, then slice them to a thickness of about 1/8 inch 1. In a pan, heat the onions 2 with a drizzle of oil 3.

Add water 4, brown sugar 5, and adjust with salt 6.

Stir, cover with a lid 8, and cook for about 20 minutes on low heat, stirring occasionally. After this time, uncover 8 and continue cooking for another 45 minutes on low heat, stirring frequently. When the onions are nicely softened, pour in the balsamic vinegar 9, let it evaporate, and then turn off the heat.

Cut the Taleggio into slices about 1/5 inch thick 10. Heat the whole-grain flatbread in a pan for about 30 seconds 11, flip the flatbread 12 to heat it for another 30 seconds.

Place the slices of Taleggio on just one half 13, cover with the lid 14, and let the Taleggio melt over low heat 15.

Place the caramelized onions on the melted cheese 16 and close the flatbread by folding it in half 17. Enjoy the flatbread with Taleggio and caramelized onions while hot 18.

Storage

We recommend consuming the flatbread with Taleggio and caramelized onions immediately. You can prepare the caramelized onions in advance and store them in the fridge for a couple of days, then reheat them as needed.