Ingredients:

• 1 tbsp (15 mL) butter
• 2 large sweet onions, julienned
• 1 cup (250 mL) red wine
• 1 tsp (5 mL) Dijon mustard
• 1 tbsp (15 mL) brown sugar
• 1/4 tsp (1 mL) black pepper
• 3/4 tsp (3 mL) sea salt
• 2 
ready-made flatbreads, preferably 
garlic & herb, about 6×8 inches 
(15×20 cm)
• 2 tbsp (30 mL) olive oil
• 1 
brick (150 g) Saint Manu cheese, cut into 1/4-inch (6 mm) slices

Directions:

1. In a frying pan, melt butter and sauté onion until translucent (about 3-4 minutes). Add red wine to deglaze the pan, then add Dijon mustard, brown sugar, pepper and 1/2 tsp (2 mL) of the salt. Simmer until liquid has reduced to just a few tablespoons and onions have caramelized. Set aside to cool.

2. Brush flatbread with olive oil and sprinkle the remaining 1/4 tsp (1 mL) sea salt on top. Heat in frying pan over medium heat, 1-2 minutes per side, until soft. Repeat with second flatbread.

3. Place both flatbreads on a baking sheet or pizza stone to cool. Spread each with half the onion reduction, then place half the cheese on top. Bake at 375°F (190°C) for 6-8 minutes, until cheese has melted. Cut each flatbread into 6 pieces. Makes 2-4 servings.