... I know, it's confusing. You came to this pizza blog, then I go making you all nostalgic about soup, and now we're back to pizza again. Well, it's not as convenient to cup a slice of pizza between chilly hands, but this one should still satisfy your deepest soup cravings.
French onion soup essentially involves caramelized onions simmered in a broth of wine and beef stock and topped with cheesy croutons. We modified the recipe to achieve a saucier consistency for smearing on a pizza crust (aka the cheesy crouton), and we made it vegetarian.
1. First, melt 1/3 cup unsalted butter in a large pot over medium heat. Add 2-3 large onions, sliced; 2 garlic cloves, minced; 2 bay leaves; a sprinkling of thyme leaves; and salt and pepper to taste. Cook about 30 minutes, stirring frequently, until the onions are very soft and caramelized.
|wine cooked off|
|the final result|
Once you've got all that done (are your arms tired from stirring?), the pizza itself is a piece of cake (har har).
- Whole-wheat crust, par-baked
- A generous spread of the onion sauce
- A solid covering of grated Gruyère (we ended up using about 1/3 pound of cheese)
(See, you got a soup recipe after all!)