Melt olive oil and butter in large skillet over medium heat. Add onions and cook for 10 minutes, stirring occasionally. Stir in salt and sugar and reduce heat to medium low. Continue to cook for 45-60 minutes, stirring occasionally, until onions are a deep golden color.
Spread jam evenly onto flatbread. Layer half of onions onto flatbread. Crumble half of goat cheese over onions. Repeat with remaining onions and goat cheese. Bake for 8-10 minutes or until edges are crispy. Remove from oven and let cool for a few minutes. Cut into slices. Sprinkle basil on top of flatbread and add a generous pinch or two of flaky sea salt before serving.
1 flatbread, 6 tablespoons fig preserves, 6 ounces goat cheese,, ¼ cup chopped fresh basil, Flaky sea salt
Low and slow heat is the best way to make truly caramelized (and not sautéed) onions. Be sure not to stir them too frequently or you disrupt the caramelization of the natural sugars in the onions. This may take anywhere from 45-65 minutes depending on the size of your onion slices, the size of your pan, and the heat on the stove
You can make the caramelized onions up to 5 days in advance. Store in the refrigerator until ready to use. They tend to clump together when chilled so gently reheat the onions in the microwave to more easily layer them on the flatbread.
Chilled goat cheese crumbles more easily (and less messily) than room temperature goat cheese.
Bake the flatbread directly on the oven rack for the crispiest crust.