Pickled onion and rarebit flatbreads 30 minutes makes 4 Easy These simple pickled onion and rarebit flatbreads make for a quick and easy midweek meal June 27, 2017 at 2:39 pm Share on Facebook Share on Twitter Share on Pinterest Share on WhatsApp Email to a friend Advertisement Advertisement Ingredients red onion 1 small, halved and thinly sliced red wine vinegar 3 tbsp caster sugar 2 tsp ciabatta bread mix 250g olive oil rarebit mixture 4-6 tbsp cubed pancetta 70g pack thyme a few sprigs, leaves stripped Method Step 1 Put the onion in a bowl then pour over the vinegar, sugar, and a little salt and mix. Step 2 Heat the oven to 220C/fan 200C/gas 7. Make the bread mix following the pack instructions. Step 3 Divide into 4, roll out into thin ovals and put on a large, oiled baking sheet. Step 4 Spread a thin layer of the rarebit mixture over the surface of each oval, leaving a small border. Scatter over the pancetta and thyme leaves and season. Step 5 Bake in the top of the oven for 15-20 minutes, until the crust is crisp and golden. Drain the onions, then scatter with more thyme leaves over the top. Check out our best bread recipes here... Nutritional Information Kcals 320 Fat 15.5g Saturates 6.5g Carbs 32.7g Sugars 4.3g Fibre 1.6g Protein 11.8g Salt 1.49g Tags Red onion Easy makes 4 Snacks Advertisement You may also like Quick and Easy 6 excellent hot dog recipes Vegetarian Turmeric and butter roasted cauliflower with pink pickled onions 50 mins makes 9 Vegetarian Samosas with kachumber salad 2 h makes 12 Chef recipes Anardana gosht (lamb cooked in pomegranate) 2 h serves 4 Best ever Best picnic food ideas Quick and Easy Norwegian Fjord trout and sweet onion escabache 15 mins serves 4 Meat and poultry Steak with garlic mushroom cream and winter greens 25 mins serves 2 Meat and poultry Turkey tetrazzini 45 mins serves 4 Sign up to receive recipe inspiration and foodie openings Sign up to receive recipe inspiration and foodie openings Thanks! Enjoy cooking, eating and exploring! Already have an account with us? Sign in to manage your newsletter preferences Sign in Register Sign me up! By entering your details, you are agreeing to olive magazine terms and conditions. You can unsubscribe at any time.