PIZZA BIANCA WITH CARAMELIZED ONIONS AND GRUYÈRE
Heat 1 tablespoon butter and 1 tablespoon vegetable oil in 12-inch nonstick skillet over high heat until butter is melted. Stir in 1 teaspoon light brown sugar and ½ teaspoon salt, then add 2 pounds onions, halved and sliced ¼ inch thick, and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring often, until onions are deeply browned and slightly sticky, about 40 minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.) Off heat, stir in 1 tablespoon water; season with pepper to taste. Transfer to large plate and let cool to room temperature. In step 5, bake pizza until spotty brown, 15 to 17 minutes. Remove pizza from oven, spread onions evenly over surface, and sprinkle with 2 cups shredded Gruyère and 2 teaspoons minced fresh thyme (do not brush pizza with remaining 1 tablespoon oil). Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.