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Active time
15 minutes
Total time
90 minutes
6 servings
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 4 to 5 onions, thinly sliced
  • 2 to 3 cloves garlic, smashed
  • 4 to 5 sprigs fresh thyme, leaves pulled
  • 1 dried bay leaf
  • 1 tablespoon Worcestershire sauce
  • ½ cup pitted Kalamata olives, drained, halved, brine reserved
  • 1 teaspoon honey
  • 2 large whole grain flatbreads
  1. Heat olive oil and butter in large sauté pan over medium-low heat.
  2. Add onions, garlic, thyme, and bay leaf.
  3. Season with salt and pepper, cover, and cook until onions have softened, about 40 minutes.
  4. Remove cover, add Worcestershire sauce, olive brine, and honey and cook additional 20-30 minutes, or until golden and jam-like.
  5. Place flatbreads into pre-heated 450° F oven and cook until slightly toasted. Divide onion mixture between flatbreads and top with chopped olives. Return to oven for 10-15 minutes or until flatbread is crusty.

Recipe and photo courtesy FOODMatch


Calories: 360
Fat: 14g
Saturated Fat: 4g
Sodium: 640mg
Carbohydrate: 54g
Fiber: 9g
Protein: 11g

Yield: 6 servings

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