Finished product

As promised I am posting the recipe for the French Onion Dip/Soup Pizza I posted pictures of the other day. This recipe came from Rachael Ray. It actually aired on her show back in 2009 but I just came across it now. If you want to see the video and original recipe click on French Onion Dip Pizza. 

Ready for the oven!

When I first saw this recipe I was hooked. If you love french onion dip or french onion soup and pizza then you will love this recipe. My one word of caution is to give yourself time to make it. Caramelizing onions is NOT a quick process. I would say this recipe took me a good 90 minutes from start to finish with all the prep and cooking. It’s not complicated at all either. Just time-consuming. I also made the recipe as instructed, for the most part. I did add an extra clove of garlic (duh!) and an extra onion. I also added a bit more on the cheese. (again, duh!) She also calls for Parmigiano Reggiano cheese, but come on, I’m not made of gold. I used Locatelli Romano. The Gruyère cheese in this recipe was my big splurge. And don’t leave out the thyme leaves. I actually have never cooked with fresh thyme before, I know, hard to believe. What was I thinking? It totally made the pizza. The flavors just exploded in my mouth.

Look at all that cheese!

Yummmm

I will be making this pizza again for sure. Another thing I learned when pre-baking the crust, I will also poke tiny air holes in it with a fork before baking. I didn’t do that when I made this and it puffed up so big all I could think of was that Little Rascals episode with the cake that kept expanding on the sides. I was able to flatten it but I was nervous. Baking the crust prior is definitely  a must otherwise the pizza will be very soggy.

So if you like onions and cheese and pizza try this recipe. You will NOT be disappointed. If you don’t like any of those things then I feel sad for you. (Sorry Biz, way too many onions for you)

Double Yummmm

Ingredients:

• 2 tablespoons (approximately) extra virgin olive oil
• 2-3 large sweet onions, thinly sliced
• 2-4 cloves garlic finely chopped or grated
• salt and pepper to taste
• 1 ball/package fresh pizza dough (I buy mine at Wal-Mart in their deli section, $1!)
• 1 cup sour cream or creme fraiche (I used sour cream)
• 3/4 cup shredded sharp white cheddar cheese
• 3/4 cup shredded Gruyère cheese
• 1/2 cup grated Parmigiano Reggiano cheese (I used Locatelli Romano, use what you have)
• 1 tablespoon fresh thyme leaves, chopped

Directions:

1. Preheat the oven to 450°F.
2. Using a large skillet, on medium, heat the olive oil. Add the onion and garlic and gently cook, stirring occasionally until the onions are soft and deep golden brown. This takes about 25 minutes. Be careful not to let the onions get crispy.
3. As the onions are cooking prep your pizza dough on your pizza pan, baking sheet or whatever you use. Poke tiny air holes with a fork through the dough. (remember we don’t want a balloon to appear!) Bake the dough until light golden brown, about 15 minutes. Keep an eye on it to make sure it doesn’t get too brown.
4. When the onions are done, season them with salt and pepper and stir in the sour cream or creme fraiche.
5. Spread this mixture over the pre-baked crust. Sprinkle the cheeses over the onions. Sprinkle the thyme over the cheese.
6. Bake until golden brown and bubbly about 10 minutes. Keep a watch on it so the cheese doesn’t burn. (I placed it on the middle rack because it was so dense. Normally my pizza is baked on the bottom rack)
7. Remove from oven carefully and let sit for a couple of minutes. Slice it up and serve! Be careful it’s HOT! Enjoy!