WHAT YOU NEED
- 2 large sweet onions
- 2 tbsp unsalted butter, divided
- 2 Stonefire Original Naan
- 1 tbsp honey, slightly warmed
- 8 oz triple cream brie cheese, rind removed
- 1 pear, firm but ripe
- ½ tsp chopped fresh thyme
- A few grinds of cracked black pepper
- Kosher salt, as needed
- The caramelized onions can be prepped ahead of time if desired, and refrigerated until needed. Thinly slice the onions. In a large nonstick skillet over medium heat, add 1 tablespoon of butter. Once sizzling, add the onions and season with a pinch of salt.
- Allow the onions to cook, stirring occasionally, for approximately 30 minutes or until deep golden brown and caramelized. A few tablespoons of water at a time can be added to the skillet if the onions begin to stick. It will help deglaze the pan and redistribute the sugars. Just continue cooking until the water evaporates; repeating in another few minutes if necessary.
- Preheat the oven to 350° F. On a lined heavy duty baking sheet, arrange the naan. Spread a thin layer of honey over the tops, then pinch of chunks of the brie cheese and distribute evenly.
- Add the caramelized onions in an even layer over both naan.
- Next, add the thin slices of pear. Sprinkle with thyme, cracked pepper and a pinch of salt. Dot the pears with the remaining butter.
- Bake the naan for 10 to 15 minutes, or until the brie melts and the pears have softened. Allow to cool slightly until safe to handle.
- Transfer the baked naan to a cutting board and slice into wedges for serving! Serve warm or at room temperature, lightly drizzling with some additional honey if desired.
Recipe by Kitchenista Diaries