Step 1

Heat a large Dutch oven (or heavy-bottomed pot) over medium-high heat. Coat the bottom with olive oil. Add the butter and let melt. Add the onions, thyme, and bay leaves. Season with a generous pinch of salt and cracked black pepper. Cook for 10 minutes, stirring often.

Step 2

Lower the heat to medium-low and continue to cook the onions until soft and golden, about 40-45 minutes, stirring often. Add the sherry wine and beef stock. Turn the heat up to medium and cook for about 6-8 minutes longer, or until the liquid has reduced. Turn off the heat and let the onions cool slightly.

Step 3

Meanwhile, allow the pizza dough to sit at room temperature for about 20-30 minutes to take the chill off. Preheat the oven to 550°F.

Step 4

Roll each dough ball out into a 10” circle. Invert two sheet pans and dust them lightly with flour. Place the circles of dough onto the pans.

Step 5

Brush the dough with olive oil to coat the entire surface. Distribute the gruyere and mozzarella cheeses on top of the dough, leaving a ½” border for the crust. Top with the french onions.

Step 6

Bake for 10-12 minutes, or until the crust is golden and the cheese is melted. Transfer the pizzas to a cutting board. Slice and serve immediately. Top with grated parmesan, any extra thyme leaves you have on hand, and more freshly cracked black pepper.