Food Recipes "French Onion Soup" Pizza 5.0 (3) 3 Reviews File this one under: Where have you been our whole lives? By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on February 17, 2021 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts All the delicious ingredients of French onion soup come together in this extravagantly delicious dinner. Shallots take the place of onions, which become jammy and sweet when caramelized and mixed with balsamic vinegar. These join nutty Gruyère and creamy ricotta on top of the dough, which is finished with fresh parsley and thyme. Serve with a salad featuring peppery greens like arugula, mâche, or frisée tossed with a Dijon vinaigrette. Ingredients 3 tablespoons olive oil, divided, plus more for baking sheet 6 large shallots, thinly sliced (about 4 cups) .50 teaspoon kosher salt 2 teaspoon balsamic vinegar 1 pound store-bought pizza dough, at room temperature 4 ounces Gruyère cheese, shredded (about 1 cup) .50 cup whole-milk ricotta cheese 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon fresh thyme leaves Directions Preheat oven to 500°F with a rack in lowest position. Heat 2 tablespoons oil in a heavy-bottomed pot or Dutch oven over medium. Add shallots and salt; cook, stirring occasionally, until browned, 12 to 15 minutes. Add water 1 tablespoon at a time (up to ¼ cup) as needed if shallots start to burn. Remove from heat and stir in vinegar. Brush a large baking sheet with a generous amount of oil. Stretch dough into a rough 12-inch circle and place on baking sheet. Brush remaining 1 tablespoon oil onto dough. Spread shallot mixture evenly over dough, leaving a ½-inch border. Top with Gruyère and rounded tablespoons of ricotta. Bake pizza on lowest rack until crust has puffed and cheese has melted, 10 to 12 minutes. Remove from oven and sprinkle with parsley and thyme. Victor Protasio Rate it Print Nutrition Facts (per serving) 692 Calories 28g Fat 88g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 692 % Daily Value * Total Fat 28g 36% Saturated Fat 10g 50% Cholesterol 47mg 16% Total Carbohydrate 88g 32% Dietary Fiber 7g 25% Total Sugars 13g Protein 26g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.