Monday, October 3, 2011

French Onion Soup Pizza

This was A-M-A-Z-I-N-G! It is true that sometimes simple is best! This recipe includes very few ingredients, but it is off the wall with taste. First of all you need to go HERE! This is the most phenomenal pizza dough. Trust me, I have tried dozens and dozens of pizza dough recipes and this is the best of the best. THANK YOU PETER REINHART!
The pizza is a MIRANDA ORIGINAL! What happened is simple. I wanted to make french onion soup for my husband and I, but I knew the kiddos would not eat that for dinner. I asked the kiddos what they would like for dinner and of course the demanded pizza. Well, that is how the magic began. Why not? Make my French Onion Soup into a pizza! It scored a 10 out of 10 from my husband (which is rare!)


3 LARGE Sweet Onions (I slice mine thin with a mandolin.)
1/2 stick butter
1/2 cp. white wine
2 tsp of bouillion ( I RECOMMEND:  BETTER THAN BOUILLON brand)
Fresh Thyme
Salt and Pepper

2-4 cps mozzarella

Smoke Gruyere

1. Melt the butter in a pan. When melted add the onions and slowly cook until caramelized. (Honestly, this took me almost an hour to get the dark brown color I wanted.)

2. When the onions are done then add the wine. Let cook for a few minutes on high. Lower and add the bouillon and fresh thyme. Salt and Pepper to flavor.

3. Roll out the pizza dough and smear the Onion topping onto the dough. Top with the mozzarella and add slices of Smoked Gruyere on top.Then scatter panko all over the top.

4.  Cook the pizza on 450 for about 10 minutes till browned.


 Yummy! Close up of the caramelized onions and the bubbly cheese and topped with the panko!!!

I made stuffed crust pizza for my girls! That is for a later recipe! ENJOY!


  1. You've managed to combine two of our favourites into one. What an intriguing idea. Love gruyere... yum!

  2. This pizza looks incredible. Such a great idea.

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  5. I really like and appreciate your post.Thanks Again. Keep writing.


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Thank you so much for letting me know how you feel about my dishes.