Onion Confit Flat Bread

I don’t know about you guys but a bowl of French Onion Soup is one of the most satisfying things ever, right behind a glorious bowl of Matzah Ball soup.  When I was studying in Paris, I would often stop by my neighborhood Cafe (Bistrot du Coin or Le Faubourg) for an espresso and warm bowl of Soupe a l’oignon.  There was nothing more satisfying.
Recently, I was asked to bring an appetizer to a cocktail party and for some reason my mind went straight to flat breads- perhaps because I was craving pizza.  I ended up making two very delicious but different flat breads; 1.  This one!  A French Onion Soup inspired flat bread and 2. A BBQ chicken flat bread.
4 lbs (about 6) yellow or white sweet onions, sliced
1/4 cup of olive oil
6 cloves of garlic, minced
2 tablespoons fresh thyme leaves
1 bay leaf
Salt & pepper
2 tablespoons of balsamic vinegar
Pre-made pizza dough
3 cups of shredded Gruyere cheese
Slice your onions & chop your garlic.
In a large pot, add your olive oil, garlic, onions, thyme & bay leaf.
Let cook on medium heat until completely cooked down.  (You are looking for glossy, see through-like onions).
This will take somewhere between 30 min to an hour depending on your pan & stove heat.
Once completely cooked down, pull out the bay leaf, and drain the onions.
All the liquid will make your flat bread soggy.
Pour your drained onions into a bowl.
Salt and pepper to taste.  In order to sweeten the onions (which you will determine if you need by tasting them) add the balsamic vinegar.
Roll out your pizza dough to your desired shape and place on a cookie sheet or whatever you plan on cooking it on.
Sprinkle a tiny bit of olive oil down on your dough and sprinkle with shredded Gruyere cheese.  
Then cover the cheese with your cooked onions.
Bake at 425 degrees F for about 20 minutes or until the crust is golden brown and fully cooked.
 *Optional to top with chopped parsley for some extra color and added brightness.
 Cut in big square pieces and enjoy!

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