The key to delicious French onion soup is the slow process at which the onions are caramelized and cooked. Instead of making one of my favorite soups, I’ve decided to turn it into mini pizzas! You may ask, why don’t you just make French onion soup? First of all, I don’t have the strength to stop myself from eating the entire batch. And second, duh, PIZZA! Pizza is always a good idea.
I used four pounds of onions for this recipe. Yes, that may seem like a lot, but not for an onion junkie like me. This recipe makes four mini pizzas, which means each pizza has about a pound of onion goodness. Don’t be alarmed that four pounds of sliced onions is enough to fill a 5-1/2 quart Dutch oven to the brim. After two hours of cooking, they will reduce in volume significantly and turn into the most flavorful caramelized slow cooked onions ever.