For the Onions:

1. In a large skillet, melt the butter and oil together over medium heat.
2. Add in the sliced onions and a generous pinch of salt and cook, stirring frequently, for about 10 minutes, or until the onions are softened.
3. Add in the garlic and brown sugar and reduce the temperature to medium-low. Cook, stirring frequently, for about 20 minutes.
4. Stir inthe sherry/vermouth/wine, beef consommé, and thyme sprigs. Season with more salt and pepper. Simmer for about 10-15 minutes or until the liquid has mostly absorbed and the mixture is thickened. Season, to taste, with salt and pepper as needed. Set aside.

For the Pizzas:

1. While the onions are cooking, preheat the oven to 450°F.
2. Halve your loaf of bread lengthwise and place on a baking sheet. Scoop out some of the center insides of the bread with your hands, creating a well in the middle of each bread loaf half.
3. Melt the butter in a small bowl in the microwave and then stir in the olive oil, garlic powder, garlic salt, and dried herbs. Brush the mixture all over the cut surface of the bread.
4. Bake the bread for 10 minutes or until it is toasty and lightly golden around the edges.
5. Carefully top the bread with the caramelized onions, pushing the onions into the well you created.
6. Top the onions with the three cheeses, spreading them all out evenly.
7. Bake for 10-15 minutes or until the cheese is melted, bubbly, and golden brown in spots.
8. Remove from the oven, allow to cool for a few minutes, and then slice into wedges or thick slices for everyone to enjoy. Garnish with a few fresh thyme or parsley leaves, if desired.