Vessy’s Gourmet kitchen

1. Add water, honey, yeast, salt, olive oil and half of the flour into a mixing bowl with a hook attachment; knead for a few and add the rest of the flour; knead again for 5-7 mins;
2. Stretch and pull the dough by hand and cover and let it rest; repeat 3 times in 30 mins intervals;
3. Transfer the dough into an oiled bowl, seal and refrigerate for at least 5 hours or overnight;
4. The next day- dough should have doubled in size and have beautiful bubbles on top; transfer it onto a lined oiled baking sheet; fold it twice and stretch it; cover with another baking sheet and let it rest for about 2 hours;
5. To make the French onions- peel and slice onions, sauté them in olive oil, season with salt, pepper, paprika and cook until almost caramelized; add garlic, butter, wine, beef stock, bay leaf and balsamic reduction and cook until the liquid is almost gone and set aside;
6. Drizzle olive oil on top, dimple the dough with your fingers, add 2/3 of the French onions on top and into the dimples, shredded Gruyère and the rest of the onions; bake in a preheated oven at 425 F for about 25 mins;
7. Let it cool a bit unless you are like me- eat hot straight out of the oven!