Party Favorite Mini French Onion Soup Pizzas
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What’s Up, Hungry People
Bite-sized pizzas with a French onion twist. Two of my favorite things: French onion soup and pizza—what could be better? With a homemade crust, these mini pizza bites perfectly meld the sweetness and tang of caramelized onions with a delightfully crispy crust. I whipped these up for a party a few weeks ago, and they vanished faster than anything else on the table, prompting many to ask for the recipe. So, here it is!
And hey, if you’re not prepping for a party, these are equally fantastic as a full dinner. Just skip cutting the dough into individual circles, and voila, you’ve got a whole French Onion pizza ready to go!
Here’s What You Need:
- Flour: Provides structure to the pizza dough.
- Instant dry yeast: Helps the dough rise and develop flavor.
- Salt: Enhances the flavor of the dough and topping.
- Olive oil: Adds moisture and richness to the dough, helps sauté onions.
- Water: Hydrates the dough.
- Yellow onion: Adds a natural sweetness when caramelized.
- Fresh thyme: Offers a light, aromatic touch to the topping.
- Gruyere cheese: Melts beautifully, adding a nutty, savory flavor.
- Brown sugar: Helps caramelize the onions, adding depth.
- Balsamic vinegar: Introduces a tangy contrast to the sweetness of the onions.
Let’s Cook
Start off by grabbing a large bowl to whisk together your flour, yeast, and a pinch of salt. These three amigos will form the base of your pizza dough. Now, make it rain with that olive oil—just a tablespoon will do. Mix that up until everything starts to look like a sandy beach. Pour in the warm water and stir with a wooden spoon until it all comes together into a somewhat sticky dough.
Kneading to Know You
Sprinkle a little flour on your countertop and let’s get your hands dirty! Knead that dough until it’s smooth and stops sticking to your hands like a needy friend. Take a bit of your leftover olive oil, grease up another bowl, and give your dough a cozy place to rise. Cover it with plastic wrap and let it sit in a warm spot. Give it about an hour—or until it looks like it’s doubled in size.
Onion Topping Time
While your dough is doing its thing, heat some olive oil in a pan over medium-high heat. Throw in those sliced onions and cook them until they start to get that golden tan—about ten minutes. Then, it’s time for a sprinkle of brown sugar and thyme, turning the heat down just a notch and letting everything mingle for another five minutes. Finish off with a splash of balsamic vinegar and cook it down until it looks thick and jammy. Take it off the heat and let it cool off.
Shape and Bake
Is your oven hot and ready? Crank it up to 425°F. Go back to your dough, punch it down (it’s okay, it can take it), and give it a quick knead. Divide this treasure into twelve pieces and roll each one into a circle. Line a baking sheet with parchment paper, place your dough circles onto it, and spoon that gorgeous onion mix right on top. Sprinkle generously with gruyere cheese.
Pop them in the oven and bake for about 10-15 minutes. You’re looking for the edges to be a crispy golden brown and the cheese to be bubbly and irresistible.
Finishing Touches
Once they’re out of the oven, if you feel fancy, throw a little more thyme and cheese on top!
Perfecting Your Mini Pizzas:
- Dough Consistency: If the dough feels too sticky, gradually add a bit more flour until it becomes manageable. Conversely, if it’s too dry, a few splashes of water can help.
- Caramelizing Onions: Patience is key for perfectly caramelized onions. Keep the heat on medium and stir frequently to prevent them from burning.
- Cheese Distribution: For an even melt, shred the Gruyere cheese finely and distribute it uniformly over each mini pizza.
- Baking Temperature: Ensure your oven is fully preheated to 425°F before baking to get that perfect, crispy crust.
- Serving Suggestion: These pizzas are best served hot, but if you have leftovers, a quick reheat in the oven will bring back their crispy texture.
Whether you’re hosting a gathering or just treating yourself, these pizzas are sure to please. They combine the richness of caramelized onions with the heartiness of gooey gruyere, all atop a perfectly crisp crust. Trust me, once you serve these at your next event, they’ll be the talk of the party. And if you’re not up for sharing, no judgment here—turn that batch into one big pizza and keep the deliciousness all to yourself. Let’s just say, your taste buds will thank you. Happy cooking, Hungry People!
Mini French Onion Soup Pizzas
Equipment
- ovensafe cookware
Ingredients
FOR DOUGH:
FOR FRENCH ONION TOPPING:
- 4 tablespoons olive oil
- 3 cups yellow onion sliced
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoons fresh thyme
- 2 oz gruyere cheese shredded
- 2 tablespoons balsamic vinegar
Instructions
- In a large bowl, whisk together the flour, yeast, and salt for the dough. Drizzle in the olive oil, and stir until combined. Then pour in the warm water. Use a wooden spoon to stir until a sticky dough forms.
- Tip the dough onto a floured surface and knead until smooth. Use a little olive oil to grease another bowl, then place the dough in the bowl and cover with plastic wrap. Let it rise in a warm place for at least one hour.
- While the dough rises, heat the olive oil over medium-high heat. Sauté the sliced onions for about ten minutes, until they start to brown and caramelize. Sprinkle in the brown sugar and thyme, then continue to cook, stirring constantly, for another five minutes. Add the balsamic vinegar and let it cook for another five minutes, until the moisture has evaporated.
- Remove the topping from the heat and let it cool in the skillet for about a half hour, or until the dough has doubled in size.
- Preheat the oven to 425°F (220°C). Punch down the dough and knead briefly until smooth. Divide the dough into twelve equal-sized balls. Roll each ball into a thin circle, then arrange on a baking sheet lined with parchment paper.
- Spoon about two tablespoons of the onion filling onto each dough circle. Top with gruyere cheese, then bake in the oven for ten to fifteen minutes.
- Optionally, sprinkle any remaining gruyere cheese and thyme for garnish. Serve hot or at room temperature. Enjoy!
