French onion pizza with caramelized onion sauce

Peel and chop the garlic; set aside.

Dice the onion as finely as possible.

Heat a wide pan on high, add a little oil and the onions; stir nonstop.

After about five minutes, when brown forms on the edges and fond on the pan, deglaze with just enough white wine to release the brown bits; repeat whenever it threatens to burn.

Cook until all pieces are silky and amber, about 15 minutes in all.

Turn off the heat, add the garlic and cook a couple of minutes; add a little more liquid for a spreadable sauce.

Set an oven grate near the top element and turn the broiler on full right before shaping the dough.

Roll the cold dough out evenly, wider than wanted, flouring liberally; roll it gently around the tip of the rolling pin.

Unroll the dough onto the hot grates like a scroll, hooking the ends around the grates; broil side one until brown, popping big bubbles with tongs.

Flip with tongs; spread a thin layer of onion sauce, scatter parmesan, then the Gruyere and mozzarella blend.

Return under the top element and cook until melty and brown.

Move to a cooling rack and scatter fresh thyme to cook a little in the residual heat.