Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, room temperature
- 3 large yellow onions (about 2 1/2 lb), thinly sliced
- 2 tbsp unsalted butter + 1 tbsp olive oil
- 1/2 tsp sugar (optional, for onions)
- 1/4 cup dry white wine or beef stock (for deglazing)
- 3/4 cup low-sodium beef broth, divided
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves (or 1/2 tsp dried), divided
- 1 1/4 cups (5 oz / 140 g) shredded Gruyère cheese
- 1 cup (4 oz / 115 g) shredded low-moisture mozzarella cheese
- 1/4 tsp kosher salt (plus more to taste)
- Freshly ground black pepper
- Cornmeal or extra flour for dusting
Do This
- 1. Caramelize onions in butter and oil over medium-low heat for 30–40 minutes until deep golden, deglazing with wine or stock and seasoning with salt, pepper, and thyme.
- 2. Reduce 1/2 cup beef broth to about 1/4 cup, then whisk in cream, remaining broth, Dijon, thyme, salt, and pepper; simmer until slightly thickened.
- 3. Preheat oven with a pizza stone or upside-down baking sheet to 500°F (260°C) for at least 30 minutes.
- 4. Stretch room-temperature dough on a floured or cornmeal-dusted peel or parchment into a 12–14 inch round.
- 5. Spread beef-cream sauce over dough, leaving a border; top with caramelized onions, then Gruyère and mozzarella.
- 6. Bake 10–14 minutes until crust is browned and cheese is bubbling and golden in spots.
- 7. Finish with lots of freshly ground black pepper, rest 3–5 minutes, slice, and serve hot.
Why You’ll Love This Recipe
- All the cozy, deep flavors of French onion soup transformed into a crisp, cheesy, hand-held pizza.
- A silky beef-stock-infused cream base gives classic soup flavor without making the crust soggy.
- Caramelized onions, nutty Gruyère, and stretchy mozzarella strike the perfect balance of sweet, savory, and melty.
- Great for date night, entertaining, or whenever you want a restaurant-worthy pizza at home.
Grocery List
- Produce: 3 large yellow onions, fresh thyme (optional but recommended), fresh chives or parsley for garnish (optional).
- Dairy: Unsalted butter, heavy cream, shredded Gruyère cheese, shredded low-moisture mozzarella cheese.
- Pantry: Pizza dough (or ingredients to make it), olive oil, low-sodium beef broth, dry white wine (or extra broth), Dijon mustard, kosher salt, black pepper, sugar (optional), flour and/or cornmeal.
Full Ingredients
For the Pizza Dough
- 1 lb (450 g) pizza dough, homemade or store-bought, at room temperature for 45–60 minutes before baking
- Flour or fine cornmeal, for dusting your work surface and peel
For the Caramelized Onions
- 3 large yellow onions (about 2 1/2 lb / 1.1 kg), peeled and thinly sliced pole-to-pole
- 2 tbsp (28 g) unsalted butter
- 1 tbsp olive oil
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp sugar (optional, helps browning)
- 1/4 cup (60 ml) dry white wine or low-sodium beef broth, for deglazing
- 1/2 tsp fresh thyme leaves or 1/4 tsp dried thyme
- Freshly ground black pepper, to taste
For the Beef-Stock-Infused Cream Base
- 3/4 cup (180 ml) low-sodium beef broth, divided
- 1/2 cup (120 ml) heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp fresh thyme leaves or 1/4 tsp dried thyme
- 1/4 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black pepper, plus more to finish
For Topping and Baking
- 1 1/4 cups (5 oz / 140 g) shredded Gruyère cheese
- 1 cup (4 oz / 115 g) shredded low-moisture mozzarella cheese
- Extra thyme leaves, chopped chives, or parsley, for garnish (optional)
- Extra freshly ground black pepper, for finishing
Step-by-Step Instructions
Step 1: Prep the dough and ingredients
Remove the pizza dough from the refrigerator 45–60 minutes before you plan to bake so it can come to room temperature and relax. This makes it much easier to stretch without springing back.
Meanwhile, peel and thinly slice the onions from root to stem (pole-to-pole) into 1/4 inch (6 mm) slices. Shred the Gruyère and mozzarella, and measure out your butter, oil, broth, cream, mustard, and seasonings so everything is ready to go.
Step 2: Slowly caramelize the onions
In a large wide skillet (preferably stainless steel or cast iron), heat the butter and olive oil over medium heat until the butter is melted and foamy. Add the sliced onions and 1/2 teaspoon kosher salt, tossing to coat in the fat. Spread them into an even layer.
Cook the onions, stirring every 4–5 minutes, adjusting the heat between medium and medium-low to prevent burning. After about 10 minutes, they will soften and release liquid. If you like, sprinkle in the 1/2 teaspoon sugar to help them brown more evenly.
Continue cooking for a total of 30–40 minutes until the onions are deeply golden brown and jammy. If brown bits form on the bottom before the onions are richly colored, add a splash of water and scrape them up. When they are a deep caramel color, pour in the 1/4 cup wine or beef broth to deglaze, scraping up all the flavorful bits. Stir in the thyme, then season with pepper and more salt if needed. Turn off the heat and set aside.
Step 3: Make the beef-stock-infused cream base
While the onions finish cooking, make the sauce. In a small saucepan, add 1/2 cup (120 ml) of the beef broth. Bring to a simmer over medium heat and cook for 4–6 minutes, or until reduced by about half (you should have roughly 1/4 cup).
Lower the heat to medium-low and whisk in the heavy cream, remaining 1/4 cup beef broth, Dijon mustard, thyme, salt, and pepper. Simmer gently for 3–5 minutes, whisking occasionally, until the mixture thickens slightly to the consistency of light cream. You want it thick enough to cling to the back of a spoon but still pourable.
Taste and adjust seasoning with more salt or pepper as needed. Remove from heat and set aside; it will thicken a bit further as it cools. If it thickens too much, you can thin it with a tablespoon or two of extra broth or cream right before using.
Step 4: Preheat the oven and stone
Place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat to 500°F (260°C) for at least 30 minutes so the stone or sheet is fully heated. This high, even heat is key to a crisp, well-browned crust.
If you do not have a stone or baking sheet, you can bake the pizza directly in a lightly oiled standard baking pan, though the crust may be slightly less crisp.
Step 5: Shape the dough
Lightly flour your countertop and your hands. Place the room-temperature dough on the counter and gently press it into a thick disc, using your fingertips to press from the center out, leaving a slightly thicker rim for the crust.
Lift the dough and stretch it by draping it over the backs of your hands, rotating as you go, letting gravity help you. Continue until you have a 12–14 inch round or oval. If the dough resists and springs back, let it rest for 5 minutes, then try again.
Transfer the stretched dough to a lightly floured or cornmeal-dusted pizza peel or a piece of parchment paper (which you can slide onto the hot stone or sheet for easy transfer).
Step 6: Assemble the French onion soup pizza
Give the cream base a quick stir. Spoon it onto the dough, starting in the center and working outward, leaving about a 1 inch (2.5 cm) border. You may not need every last drop; you just want a generous, even coating without pooling.
Scatter the caramelized onions evenly over the sauce. Next, sprinkle the shredded Gruyère over the onions, followed by the mozzarella, making sure to distribute the cheese all the way to the edges for beautiful bubbling and browning.
Finish with a light shower of freshly ground black pepper over the top.
Step 7: Bake, finish, and serve
Carefully slide the assembled pizza onto the preheated stone or baking sheet. Bake for 10–14 minutes, rotating once halfway through, until the crust is puffed and deep golden brown and the cheese is melted, bubbling, and browned in spots.
Remove the pizza from the oven and place it on a cutting board. Immediately finish with plenty of freshly ground black pepper and, if you like, a sprinkle of fresh thyme leaves, chopped chives, or parsley for color and freshness.
Let the pizza rest for 3–5 minutes so the cheese sets slightly, then slice into 6–8 wedges. Serve hot and enjoy the French onion soup flavors in every bite.
Pro Tips
- Take your time with the onions. Truly caramelized onions are deep golden, soft, and sweet. Rushing them over high heat will burn them before they develop that rich flavor.
- Keep the base thick, not soupy. The beef-cream sauce should lightly coat the back of a spoon. If it is too thin, simmer a bit longer; if too thick, loosen with a splash of broth or cream.
- Use low-moisture mozzarella. Fresh mozzarella can release too much liquid and soften the crust. Low-moisture mozzarella melts beautifully without watering down the pizza.
- Make friends with very hot ovens. A fully preheated stone or baking sheet at 500°F (260°C) gives you a crisp bottom crust that stands up to rich toppings.
- Season in layers. Taste and season the onions and sauce individually. This builds a deep, well-balanced flavor so you can go lighter on salt at the table.
Variations
- Vegetarian French onion pizza: Swap the beef broth for a rich vegetable broth or mushroom stock. Add a splash of soy sauce or tamari to the cream base for extra savory depth.
- Skillet French onion pan pizza: Press the dough into a well-oiled 10–12 inch cast-iron skillet, top as directed, and bake at 475°F (245°C) until puffed and golden, 15–20 minutes.
- Extra-indulgent version: Add a handful of finely grated Parmesan over the cheese layer and finish the baked pizza with a drizzle of melted butter mixed with a pinch of garlic powder and thyme.
Storage & Make-Ahead
You can caramelize the onions and make the beef-cream base up to 3 days in advance. Store each separately in airtight containers in the refrigerator. Rewarm gently before building your pizza (the sauce should be spreadable, not solid). Shaped and topped pizza should be baked right away for best results, but leftover baked slices keep well.
Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F (200°C) oven for 8–10 minutes, or in a covered skillet over medium-low heat until the crust re-crisps and the cheese is hot. Freezing is possible, but the cream sauce texture is best when enjoyed fresh or within a couple of days.
Nutrition (per serving)
Approximate values per serving (2 slices, 1/4 of the pizza): about 650 calories; 30 g protein; 35 g fat; 55 g carbohydrates; 3 g fiber; 9 g sugar; 1050 mg sodium. Actual values will vary based on the specific dough, cheeses, and broth brands you use.
