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© Meredith Corporation. All rights reserved. Used with permission.
Peel and halve onions. Brush with oil, then sprinkle with salt and pepper.
Grill onions on the rack of a covered charcoal or gas grill directly over medium-high heat for 6 to 8 minutes, just until charred and slightly softened, turning once halfway through grilling. Cool.
In a medium bowl, whisk together cream cheese, ale, Worcestershire and cayenne until smooth. Chop two of the grilled onions; stir into the cream cheese mixture. Season to taste with salt and pepper. Quarter the remaining two onions; set aside.
Grill flatbreads on the rack of a covered grill directly over medium-high heat for 2 to 4 minutes or until crisp, turning once halfway through grilling. Transfer to a cutting board. Spread half the cream cheese mixture on each flatbread. Top with arugula, tomatoes, bacon and quartered onions. Slice and serve.