• Cut the onions into thin slices (If you make them thicker, that's OK, just add some additional cook time)
• Melt the butter in a large pan over medium-high heat and add the onions, 1/2 cup of the sherry crushed garlic, and bay leaf.
• About a half hour into cooking, add the other 1/2 cup of sherry as well as the Savory, Thyme, and salt and pepper.
• Cook for about another half hour, stirring about once every 5 minutes.- if the onions are starting to burn, at any time, just reduce heat.
• When the onions are starting to look brown and all seem limp, start stirring them more frequently. You do not want to let them sit for too long to avoid burning them.
• When the onions are brown to dark brown in color and appear sticky, remove from heat.
• Cut the mozzarella cheese into about quarter-size pieces and place around the entire crust.
• Cover the crust with the onion mixture (remove the bay leaf unless you want someone at the table to win the prize)
• Lay the slices of provolone in a checker board fashion.
• Take the sliced bread and place between the slices of provolone
• Bake at 425 for about 6-8 minutes or until the croutons are golden-brown and the cheese is bubbly.

Optional

• Toss bread in a bowl or bag with salt, pepper, garlic, and olive oil before placing on-top of pizza.