Recipe Box, French Onion Soup Pizza Bread
This tastes just like French Onion Soup, except there is less soup, more bread and lots of heavenly melted Gruyere Cheese
This recipe is quick and easy, not to mention incredibly delicious…it will hit the spot with a bowl of Chobani Tomato, Spinach and Pasta Soup
or a Roasted Sweet Potato Salad with Maple Bacon
I added Pancetta to my caramelized onions, but you can omit the meat or add sauteed mushrooms
The flavor comes from the addition of concentrated beef broth
Saute sliced onions low and slow for about 30-40 minutes, until nice and caramelized. Move to one side of pan and raise the heat to medium. Add pancetta and quickly saute until the fat has rendered and the pancetta is brown and crispy.
Add beef bouillon mixed with the water and stir well. This will provide the flavor without making the mix too “soupy”
Divide mixture on top of bread rounds or french bread
*note: I used fresh french rolls from the deli bakery, they were already sort of crispy. You can use any sturdy bread or roll, and toast it before hand if you think it’s too soft
Give the pizzas a generous sprinkling of grated Gruyere cheese [please splurge on the Gruyere, it is an important source of the final flavors]
Bake at 400 for about 10 minutes, until all CMG, you know, crispy,melty, golden
Dig in!
French Onion Soup Pizzas
Ingredients
- 1-2 large yellow or Vidalia onions peeled, halved and sliced
- 3 oz diced pancetta
- 2 T butter
- 1 T olive oil
- 1 tsp concentrated beef bouillon [I use Better Than Bouillon]
- 1/4 cup hot water
- 4 oz Gruyere cheese grated
- 3 french bread rolls cut in half
Instructions
- Saute onions in butter and olive oil over medium low heat for 30-40 minutes, until golden and caramelized.
- Move onions to edge of skillet and add pancetta. Turn up heat to medium and saute pancetta quickly, stirring often, until brown and crispy. Combine with onions.
- Stir beef bouillon concentrate into water and add to pan. Stir to combine.
- Divide mixture between open face roll pieces on a baking sheet. Top with cheese. Bake at 400 for 10 minutes or until golden and melted. Makes 6
- optional: substitute sliced mushrooms for pancetta and saute in the same manner
This would also be a wonderful appetizer, use small dinner rolls, baguette slices or slider buns. Remember to toast the softer rolls first so they will be able to support the toppings
Thanks so much for stopping by!
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You know you are just bad when you are salivating at a pizza at 7:00 am!! These look fantastic. I must be really hungry because I can almost smell them. What a clever flavor combination. These would be so fabulous for a luncheon! I am pinning them. Yum, yum, yum!
It’s almost lunch time and you’re making my mouth water. These sound so good!
The entire reason to eat French onion soup is for the cheesy bread topping! Looooove this
I wish I had one now! You know, I’e never tried gruyere… gotta cross that off the list:@)
Jenna, Michaels in Birmingham was the first place I had french onion soup and I became a fan with the first bite. This sounds delish! I must try it.
These look fabulous, Jenna! I just read at Michael Lee’s party that today is your birthday. Happy Birthday to you, Jenna!!! Big hugs sent your way.
Aren’t you sweet Kitty! Thank you!
Jenna, Your mini pizzas sound wonderful, I’ll take mine with pancetta please! Happy Belated Birthday to you!