We Cook! Mill’s Tavern French Flatbread with Caramelized Onions and Poached Egg

by Edward Bolus , Mill’s Tavern, contributing writer

French Flatbread with Caramelized Onions and Poached Egg (Serves 4)
Enjoy a delicate and flavorful flatbread that combines rich caramelized onions, creamy cheese, and a perfectly poached egg for a sophisticated yet comforting dish.

INGREDIENTS:

For the Dough (or use store-bought flatbread):

• 2 cups all-purpose flour
• ¾ cup warm water
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp instant yeast
  

For the Toppings:

• 2 large yellow/sweet onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp sugar
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp fresh thyme (optional)
• 4 eggs (one per flatbread)
• ½ cup crème fraîche or ricotta
• ½ cup grated Gruyère or Parmesan cheese

INSTRUCTIONS:

Prepare the Dough (Skip if using store-bought flatbread.):

1. In a mixing bowl, combine flour, salt, and yeast.
2. Add warm water and olive oil, mixing until a dough forms.
3. Knead for 5–7 minutes until smooth.
4. Cover with a damp towel and let rest for 1 hour, until doubled in size.
   

Caramelize the Onions:

1. Heat butter and olive oil in a pan over low heat.
2. Add sliced onions, sugar, salt, and black pepper.
3. Cook slowly for 20–25 minutes, stirring occasionally, until golden and caramelized.
4. Stir in fresh thyme, if using. Set aside
   

Prepare the Flatbread:

1. Preheat oven to 425°F (220°C).
2. Roll out the dough into thin flatbreads (or use store-bought).
3. Spread a thin layer of crème fraîche or ricotta on each flatbread.
4. Top with caramelized onions and grated cheese.
   

Bake & Poach the Eggs:

1. Bake the flatbreads for 8–10 minutes, until crisp and lightly golden.
2. Meanwhile, bring a pot of water to a gentle simmer.
3. Crack an egg into a small bowl.
4. Swirl the simmering water to create a whirlpool and carefully slide the egg in.
5. Poach for 3–4 minutes, then remove with a slotted spoon.
   

Assemble & Serve:

1. Remove the flatbreads from the oven and let them rest for 1–2 minutes.
2. Top each with a poached egg.
3. Sprinkle with extra cheese, black pepper, and fresh thyme.
4. Serve immediately and enjoy!

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.