French Onion Pizza

What do you get with you caramelize sweet onions with beef broth and thyme and then pile them on a homemade pizza crust that is also made with beef broth and thyme? You get this insanely delicious French Onion Pizza...

*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

The most popular recipe I've ever had on my blog is my recipe for French Onion Pork Chops. It's been amazing to see how many people have pinned and shared it around the internet. I knew French onion soup was a popular item, but I never expected that a pork chop recipe that incorporated that same soup would take off as it has.

Naturally, it's only fitting that I bring you more of what you're craving when it comes to that classic French Onion Soup flavor, but with my Kudos Kitchen spin. I know you're going to love this recipe. The flavors are complex and rich, but the recipe is relatively easy to put together, and it can be used as a party appetizer, main course, or even a side dish as needed.

The key to achieving the deepest, richest flavors of a classic French onion soup is to take your time with caramelizing and developing the flavors of the onions. After the onions have cooked down and become transparent and golden, I added some beef stock and fresh thyme into the pan and allowed the onions to soak in all the lovely, rich, beefy flavor.

As a special note, if you don't have the time to make your own crust for this French Onion Pizza, don't let that stop you from making it. Feel free to use your favorite pre-made pizza crust from the market, or even use your favorite gluten-free pizza crust. I promise I'll never know, and remember, there are no rules.

However, if you do have the time, I urge you to make your own crust with the beef broth and thyme. The flavors in the crust mimic the flavors in the onions, and will fill your senses with each and every heavenly, caramelized, oniony bite!

FRENCH ONION PIZZA    {PRINT THIS RECIPE}
Yield:  8-10 slices      Prep Time: 2 ¼ hours (includes rise time)      Bake Time: 50 minutes

For the dough:
1 ¾ cups warm beef stock (110-115 degrees)
1 package (2¼ teaspoons) of active dry yeast
1 tablespoon sugar
1 teaspoon fresh thyme leaves, stem removed
3 tablespoons olive oil
5 cups all-purpose flour (plus additional for kneading)
2 teaspoons kosher salt
olive oil spray
plastic wrap
pizza sheet, baking stone, or baking sheet

For the onions:
4 large sweet onions, sliced
2 tablespoons butter
1 tablespoon olive oil
¼ teaspoon kosher salt
pinch black pepper
1 teaspoon fresh thyme leaves, stems removed
¼ cup beef stock (I use low-sodium)
2 cloves garlic, minced
⅛ teaspoon granulated sugar

For the topping:
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 pound Italian sausage, browned
6 ounces shredded Swiss Cheese

To make the dough:
-In a small bowl, dissolve the yeast in the warm beef broth. Stir in the sugar and allow the mixture to sit and get foamy (approximately 5 minutes).

-In the bowl of a stand mixer with the dough hook or a large bowl with a wooden spoon, Stir together the 5 cups of flour, salt, thyme leaves, and olive oil. Knead for 5-6 minutes in the stand mixer or bring the dough together with the wooden spoon. Turn the dough out onto a lightly floured surface and knead by hand until smooth and elastic.

-Spray the inside of the bowl with olive oil and return the dough back into the bowl. Spray the top of the dough with additional olive oil spray and cover the bowl with plastic wrap. Place the bowl in a warm, draft-free place until the dough has doubled in bulk (approximately 1 hour).

-While the dough is rising, make the onions and brown the sausage.

To make the onions:
-In a large skillet over medium/high heat, cook the onions, stirring occasionally in the butter and olive oil. Sprinkle with salt and pepper. Continue cooking until the onions turn translucent and golden brown. Stir in the thyme leaves, beef stock, garlic, and sugar. Lower heat to medium and continue cooking until the onions are deeply browned. Remove from heat and transfer the onions to a bowl.

-In the same skillet, cook and brown the Italian sausage until no pink remains. Remove from heat and cool.

-Turn the risen dough out onto a baking sheet or baking stone and press the dough out using your fingertips leaving dimples on the top of the dough. If the dough doesn't yield well to being pressed larger, allow it to rest for 5 minutes and then try again. Press the dough out to an approximate 1" thickness. Place the pressed-out dough in a warm, draft-free place and allow it to double in bulk (approximately 1 hour).

-Preheat the oven to 350 degrees.

-In a small bowl, mix together the olive oil and Dijon mustard. Brush the mixture evenly and liberally over the risen dough. Top the dough evenly with the caramelized onions, cooked sausage, and shredded Swiss cheese.

-Bake in a preheated oven for 50 minutes or until the dough is lightly golden brown. Cool slightly, cut, and serve warm.

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