pizzas topped with slowly cooked “french” onions and gruyere cheese
olive oil, as needed
3 tbsp butter
2 ½ lbs thinly sliced onions (approximately 4 large whole onions)
2 large sprigs fresh thyme
2 bay leaves
freshly cracked black pepper
2 tbsp sherry wine
½ cup beef stock
4 (7oz) pizza dough balls (homemade or store-bought)
½ lb gruyere cheese, shredded
½ lb mozzarella cheese, shredded
grated parmesan cheese, for topping
Heat a large Dutch oven (or heavy-bottomed pot) over medium-high heat. Coat the bottom with olive oil. Add the butter and let melt. Add the onions, thyme, and bay leaves. Season with a generous pinch of salt and cracked black pepper. Cook for 10 minutes, stirring often.
Lower the heat to medium-low and continue to cook the onions until soft and golden, about 40-45 minutes, stirring often. Add the sherry wine and beef stock. Turn the heat up to medium and cook for about 6-8 minutes longer, or until the liquid has reduced. Turn off the heat and let the onions cool slightly.
Meanwhile, allow the pizza dough to sit at room temperature for about 20-30 minutes to take the chill off. Preheat the oven to 550°F.
Roll each dough ball out into a 10” circle. Invert two sheet pans and dust them lightly with flour. Place the circles of dough onto the pans.
Brush the dough with olive oil to coat the entire surface. Distribute the gruyere and mozzarella cheeses on top of the dough, leaving a ½” border for the crust. Top with the french onions.
Bake for 10-12 minutes, or until the crust is golden and the cheese is melted. Transfer the pizzas to a cutting board. Slice and serve immediately. Top with grated parmesan, any extra thyme leaves you have on hand, and more freshly cracked black pepper.