French Onion Soup Pizza Recipes

FRENCH ONION SOUP PIZZA

Steps:

• Add butter to skillet over medium heat. Once butter has melted, add onions, garlic, a good sprinkling of salt and pepper, and thyme. Allow onions to sweat down for about 10 minutes, then stir and let continue to sweat another 5 minutes.
• Add wine and beef broth, simmering about 5-10 minutes or until wine starts to oxidize and turn brown. When onions are cooked through, drain and save the broth and wine mixture.
• Add flour to wine and broth and boil mixture about 10 minutes it should be significantly reduced toabout 1/4 of what you started with.
• Remove from heat and add cream.
• Shape pizza dough into 10-12 inch diameter, 1/4 inch thick disk.
• Put reduced sauce on dough.
• Top with onions and then layer with chunks of Gruyere. Bake at 325 degrees on a middle to lower middle rack for about 15 minutes, checking to make sure the Gruyere doesn't burn.

FRENCH ONION SOUP PIZZA

Steps:

• melt butter in a pot, cook onions and garlic until caramelized and brown. Stir in beef broth thyme, and bay leaves, let this boil down until there is only 1/3 of the liquid left. Salt to taste. Strain onions with a colander saving the liquid in a bowl. Cut French bread horizontally making 4 large halves, toast until golden brown, Top French bread with strained onions, top with both cheeses evenly, broil in oven until cheese is melted and gooey, Serve with hot liquid reduction as a dipping sauce.

FRENCH ONION SOUP TOPPED FRENCH BREAD PIZZAS AND SALAD WITH DIJON VINAIGRETTE

Steps:

• For the pizzas: Heat the butter in a large high-sided skillet over medium heat. Add the thyme, onions and bay leaves and season with salt and pepper. Cook low and slow until deep caramel in color and very sweet, 35 to 40 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the consomme.
• Preheat the oven to 400 degrees F.
• Toast the bread in the oven. Top with the onion mixture and the cheeses. Return to the oven and bake until the cheese is melted and lightly browned.
• For the salad: Combine the vinegar, honey, lemon juice and shallost in a large bowl and let sit for 5 to 10 minutes. Whisk in the mustard and then the EVOO; season with salt and pepper. Add the greens and toss to coat with the dressing.
• Serve the pizzas with the salad.
• Cook's Note: The onion topping can be covered and refrigerated for a make-ahead meal. Reheat with a splash of water to loosen.

CLASSIC FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

BEAUTY AND THE BEAST-INSPIRED FRENCH BREAD PIZZA RECIPE BY TASTY

Steps:

• In a large, heavy-bottomed pot, melt the butter over medium heat. Add the onions and season with the salt. Cook for about 1 hour and 45 minutes, stirring occasionally, until golden brown. Around the last 20 minutes of cooking, the onions will begin to caramelize, so watch carefully to ensure they don't burn. Remove 3 tablespoons of onions from the pot and set aside.
• Add the flour to the pot and stir to coat the remaining onions. Cook until the flour is lightly browned, 1-2 minutes. Increase the heat to medium-high and deglaze with the sherry, scraping the bottom of the pot to release any browned bits.
• Add the beef broth, thyme, bay leaf, and pepper and stir to combine. Simmer for 8-10 minutes, until the broth has reduced by about half. Remove the bay leaf.
• Transfer the soup to a liquid measuring cup or tall, narrow glass and use an immersion blender on medium-high speed to blend until completely smooth, about 1 minute.
• Preheat the oven to 450°F (230°C).
• Set the French bread halves, cut-side up, on a baking sheet and drizzle with the olive oil. Toast in the oven for 5 minutes, until just beginning to brown on the top and sides.
• Remove the French bread from the oven and top each half with the blended onion soup, the Fontina and Gruyère cheeses, and the reserved caramelized onions, dividing evenly.
• Return the pizzas to the oven for 8-10 minutes, until the cheese is melted and bubbling. Turn the broiler on high and broil for 1-2 minutes, until the cheese is golden brown.
• While the pizzas are baking, make the salami roses: Using a glass with a 2-inch-wide opening, layer 12-14 thinly sliced salami rounds around the edge in a circular pattern, overlapping slightly, until the center of the glass is mostly filled but there is still a small opening. Flip the glass over to release the "rose" and repeat with the remaining salami to make another.
• Lay 1 sprig of parsley over each pizza half, then place the roses at the top.
• Cut the pizza into wedges and serve warm.
• Enjoy!

FRENCH ONION PIZZA AU GRATIN

Steps:

• In a large skillet, saute onion with brown sugar in 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in vinegar and garlic. Remove from the heat; add bourbon if desired. Continue cooking until liquid is nearly evaporated., In another skillet, saute mushrooms in remaining oil until tender; add roast beef and heat through., Place crust on a pizza pan; spread with French onion dip. Layer with mozzarella cheese, onion mixture, red pepper, mushroom mixture and Gruyere cheese., Bake at 425° for 10-15 minutes or until cheese is melted. Sprinkle with rosemary.

RESTAURANT-STYLE FRENCH ONION SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
• Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
• Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
• Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
• Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
• Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.