Friday, October 12, 2012
Last Friday I was sitting at my cubicle minding my own business when my stomach AND my brain revolted. It’s unusual that both are so in sync. Usually my stomach wants something that my brain can talk it out of. Sometimes my brain thinks something that my stomach says won’t turn out edible. They balance one another out; checks and balances, like the government.
But sometimes they work together to run my life amok – like right then. I began craving French Onion Soup. The funniest thing is, I never even LOVED French Onion Soup until I started making it for John a few years back (it is his favorite). I knew I had all the ingredients, except the cheese, but I couldn’t disappoint John who looks forward to our Friday night pizza nights as much as I (usually) do.
Poor John got a text from me “so what do you think about French onion soup pizza?!” Skeptical to say the least, he was a good sport and agreed to give it a try; first he caramelized the onions and doused them with good red wine and beef stock. By the time I got home with the appropriate cheeses, the pizza practically made itself. And I’m sorry, if you think French onion soup is good – it has nothing on this pizza!!! But, if you’re thinking about making this pizza, triple the onions and just make the soup. The onions are the worst part to make, so if you’re going to do it, just go all the way with it.
French Onion Soup Pizza*
2 white onions
1 tablespoon butter
1/4 cup red wine
1/4 cup beef broth
1 Mom’s Pizza Dough
2 cups Gruyere cheese
1 tablespoon fresh thyme
Thinly slice the onions. In a large skillet, melt the butter over medium-low heat. Add the onions, stirring frequently, until the onions are tender and start to caramelize (turn golden brown). Add the red wine and beef broth and cook the onions (stirring often) until the liquid has been fully absorbed. Set aside. Resist the urge to turn the heat higher to get the liquid to evaporate. This process took John about 45 minutes – 1 hour to fully cook down the onions. I told you it’s the worst part!
Preheat the oven to 450 degrees F. Spread Mom’s pizza dough over a 12-inch pie pan. Place the onions over the dough, evenly distribute the grated cheese over it. Finally, sprinkle the top of the pizza with fresh thyme. Bake 10-15 minutes, until the crust is golden and cheese is fully melted (and browning a little). Serve immediately.
*After John and I made this spur of the moment, I found a number of other French onion soup pizza recipes. They are all slight variations of ours.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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