French Onion Soup Pizza

1. In a large dutch oven or pot, melt your butter and oil together over medium high heat. Add in your onions, shallot, salt thyme and bay leaves and begin to sweat them. 2. Lower heat to medium and continue cooking, stirring occasionally. Continue cooking until onions are a beautiful golden brown, about 25 minutes. Once finished, take the onions out using a slotted spoon and set onto a paper towel lined plate. Remove the thyme stems and bay leaves. 3. Meanwhile, allow the pizza dough to sit at room temperature for about 20-30 minutes to take the chill off and preheat oven to 500 degrees with your pizza stone or pan inside. 4. Place heat on medium low and add your 4 tbsp of butter. Sprinkle in your flour and whisk until combined and not lumpy. Pour in your beef broth and continue whisking until you have a thick gravy. Finally add in your cognac and seasonings and let cook for about 4 minutes on low. Remove from heat and set aside. 5. Roll out your pizza dough on parchment, to the size of your pan. Place your parchment and pizza onto your preheated pan in the oven and cook for 5 minutes. 6. Remove the pizza and carefully set on your stove top or counter. 7. Place a ladle of gravy and gently swirl around your dough, leaving a slight edge for the crust. Next layer your gruyere and cheddar cheese. Place your onions all around and finally top with your parmesan. 8. Bake for 10 to 12 minutes or until the crust is golden and cheese is nice and melty. Transfer the pizza to a cutting board, I like to keep it on the parchment. Top with some fresh thyme leaves, slice and serve immediately.