French Onion Pizza
pizzas topped with slowly cooked “french” onions and gruyere cheese
servings: 4-6
Ingredients
Scale
- 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
- kosher salt
- 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
Instructions
- 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.
Find it online: https://www.theoriginaldish.com/2020/12/05/french-onion-pizza/