With a one-two punch of caramelized onions and Gruyere cheese, this pizza is a knockout. It was my sister who recognized the allure of French Onion Pizza and suggested it for a family pizza night. It fostered a bit of sibling bonding over a shared love of onions.
The inspiration came from “French Onion Soup” Pizza in Real Simple. I tinkered with the ingredients so that caramelized onions take center stage. I wanted lots of onions, enough to blanket the crust with a plush layer.
Plus I wanted to amp up the feel of classic French Onion Soup. For richness and balance, I cooked the onions with a hit of beef bouillon and finished with a splash of white wine. And to mimic the cheesy toasted bread that floats atop French Onion soup, I add toasty parmesan panko crumbs on top.
French Onion Pizza delivers. It’s perfect for lovers of the caramelized onion and Swiss cheese combo. And a great addition to any pizza party.
For another pizza with a similar sweet-savory-salty flavor profile, check out my Figgy Piggy Pizza.
French Onion Pizza
Caramelized onions are the star of this pizza, balanced with a splash of white wine. Gruyere and parmesan panko bread crumb topping lend a French Onion vibe, evoking the melty cheese and toasted bread of the classic soup. Adapted from "French Onion Soup" Pizza at Real Simple.
EQUIPMENT
- baking steel or stone
- pizza peels
Ingredients
- 1 ball of pizza dough
- flour as needed for shaping and transferring pizza
Caramelized Onions
- 2 Tablespoons extra virgin olive oil
- 1 medium onion halved and sliced (about 2 cups)
- 1/2 teaspoon beef bouillon base
- 1/8 teaspoon salt
- 2 Tablespoons dry white wine
Cheese Layer
- 3 ounces Gruyere shredded
- 1 ounce mozzarella shredded
- 1/4 teaspoon dried thyme
Parm Panko Topping
- 2 Tablespoons panko bread crumbs
- 2 Tablespoons parmesan cheese shredded
- 1 Tablespoon olive oil
Instructions
- Bring pizza dough ball to room temp.
- Prepare the caramelized onions. Add olive oil, onions, beef bouillon, and salt to large frying pan. Sauté over medium-low heat for about 30 minutes until onions are golden brown, stirring frequently, adding spoonfuls of water as needed when onions seem dry. Lower the heat if onions start to burn. Continue cooking and stirring until you reach your desired level of caramelization. Add the white wine to the pan, stir well for about 30 seconds or so until the wine is mostly reduced.
- Shred the Gruyere and mozzarella cheeses.
- In a small bowl, stir together panko, parmesan, and 1 Tbsp olive oil.
- Place baking steel on oven rack in lower half of the oven. Preheat the oven and baking steel to 530 degrees F. (Or follow manufacturer guidelines regarding recommended cooking temperatures for your baking steel or baking stone.)
- When the dough ball is ready, shape it into 11 to 12 inch round. Shape directly on a wooden pizza peel or board, using flour on the surface as needed so dough does not stick. Once shaped, give the peel a shake to ensure pizza is not sticking, adding some flour underneath the round if there are any sticky spots.
- Spoon the caramelized onions onto center of dough round. Use the bottom of a spoon to gently spread the onions into even layer without tearing the dough, leaving about a half-inch at the outer edge.
- Scatter the Gruyere and mozzarella over the caramelized onions. Sprinkle dried thyme over cheese.
- Transfer pizza onto hot baking steel. Cook for about 7-8 minutes, until edge of pizza is puffed and lightly browned and cheese is starting to brown in spots. Remove pizza from oven. Cool for 10 minutes. Slice in triangles (like a pie) and serve.
Notes
- Making pizza at home is fun and very satisfying, but takes a bit of practice and the right tools for best results. I use a baking steel so my pizza recipes are optimized for the steel. I use a wooden pizza peel for transferring the dough into the oven and a stainless steel peel for removing the finished pizza from the oven. I put finished pies on a cutting board to cool and then slice and serve from the board.
- If you use a baking stone (or other baking surface) adjust the cooking time and temperature as needed based on your experience, the manufacturer guidelines, and your oven.
- Use your favorite pizza dough recipe. My go-to for this pizza is a Neapolitan style dough (same day dough recipe below) but I also enjoy it with a thin crust dough.
- Be sure to give the pizza peel a shake once the dough is shaped to ensure it is not sticking. If needed, spread some flour underneath the sticky spots. Then start topping the pizza and transfer to the oven without delay. Dough with a high hydration level may start to stick to the peel if it sits for too long. Make sure all your toppings are ready to go rather than let the dough rest as you finish prepping your toppings.
Same Day Pizza Dough
This dough is adapted from “Saturday Pizza Dough” in Ken Forkish’s Elements of Pizza. It makes a pizza with a puffy raised rim that thins out towards the center. The dough is rather wet making it a bit sticky but it's soft and pliable. This recipe makes 2 pizza dough balls. Use one for the French Onion Pizza, leaving a second for another pizza or store in your freezer for another day.
Ingredients
- 231 g (1 cup) very warm water
- 10 g (1 tsp plus scant 3/4 tsp) Morton® coarse Kosher salt
- scant 1/8 tsp active dry yeast
- 330 g (2 3/4 cups) 00 pizza flour
Instructions
- Start the dough in the morning. Measure water, salt, and yeast into large bowl or container, stir well until salt is mostly dissolved. Add the flour and stir well until all flour incorporated and dough forms. Briefly knead the dough on a lightly floured surface to form a round ball of dough. The surface of the dough will be rough and craggy at this point. Put the dough ball in an oiled container with seam side down. Cover container tightly. Hold for 2 hours at room temperature to allow dough to rise.
- Divide the dough into 2 equal parts. The dough is rather sticky so use some flour on your hands and work-surface to minimize sticking. Gently shape each part into a smooth round ball. Transfer dough balls to floured plate or baking dish, leaving a bit of space between them. Sprinkle a bit of flour over the dough balls, then cover with plastic wrap (or use a secure lid). Hold at room temperature for about 6 hours for the second rise. The dough balls are now ready to shape and bake. Alternatively, hold the covered dough balls at room temperature for 2 – 4 hours, then store in the refrigerator and use the following day, allowing dough to come to room temperature before shaping and baking.
