French Onion Pizza au Gratin Recipe
French Onion Pizza au Gratin Recipe photo by Taste of Home

French Onion Pizza au Gratin Recipe

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“I love a hot bowl of French onion soup and am also a fan of pizza after busy workdays. This recipe combines classic onion soup ingredients with everyday pizza staples."—Bonnie Long, Lakewood, Ohio
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 8 servings


  • 1 large onion, sliced
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil, divided
  • 3 tablespoons balsamic vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon bourbon, optional
  • 1 cup sliced fresh mushrooms
  • 1/4 pound thickly sliced deli roast beef, coarsely chopped
  • 1 prebaked 12-inch pizza crust
  • 3/4 cup French onion dip
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1 medium sweet red pepper, chopped
  • 3/4 cup shredded Gruyere or Swiss cheese
  • 1 teaspoon minced fresh rosemary

Nutritional Facts

1 slice equals 327 calories, 15 g fat (6 g saturated fat), 26 mg cholesterol, 585 mg sodium, 32 g carbohydrate, 2 g fiber, 15 g protein.


  1. In a large skillet, saute onion with brown sugar in 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in vinegar and garlic. Remove from the heat; add bourbon if desired. Continue cooking until liquid is nearly evaporated.
  2. In another skillet, saute mushrooms in remaining oil until tender; add roast beef and heat through.
  3. Place crust on a pizza pan; spread with French onion dip. Layer with mozzarella cheese, onion mixture, red pepper, mushroom mixture and Gruyere cheese.
  4. Bake at 425° for 10-15 minutes or until cheese is melted. Sprinkle with rosemary. Yield: 8 slices.
Originally published as French Onion Pizza au Gratin in Taste of Home February/March 2011, p65

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Feb. 9, 2011

"This pizza was fantastic. I dont like onions but wanted to try it because my husband loves onions. I used a red onion and the flavor was so sweet and zesty. We also made a homemade pizza crust. Would eat this once a week if I could!!"

Reviewed Feb. 9, 2011

"This pizza was truly amazing! (I didn't add the bourbon) I will make this again and again. Perfect for a dinner party app. or family main course!"

Reviewed Feb. 7, 2011

"We apologize for omitting the baking temp in this recipe. It will be corrected here soon. The pizza should be baked at 425 degrees for 10-15 minutes.

Taste of Home Test Kitchen"

Reviewed Feb. 6, 2011

"I'm making this for the super bowl & the recipe does not have an oven temp."

Reviewed Jan. 31, 2011

"My family loved this pizza, the leftovers were even good cold."

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