Brie & Caramelized Onion Flatbread

Instructions

1. In a large skillet over medium heat, add the butter and olive oil. Once butter has melted, add in the onions.
2. Add the salt, pepper and 1 1/2 teaspoons of the thyme and stir to combine. Continue to cook the onions, stirring occasionally until onions are broken down and have started to brown, about 20 minutes.
3. Add the cider and turn the heat down to low. Allow the cider to reduce until completely evaporated, about 8-10 minutes. Set aside.
4. Preheat the oven to 500°F. Line a rimmed baking sheet with parchment paper.
5. Divide the dough in half and stretch each to a rough oblong shape about 8 inches in length by 3-4 inches wide. Add each to the baking sheet with some space between.
6. Spread half of the onion mixture on each flatbread, spreading evenly.
7. Top each flatbread with half the brie, spreading out evenly. Sprinkle each with the remaining 1/2 teaspoon of thyme.
8. Bake for about 5 minutes, until dough is just set.
9. Crack two eggs on each flatbread and season each with salt. Bake for about 10 more minutes, until flatbread is puffed and golden and whites are just set on flatbread. Slice up and enjoy warm.