CHEESY FRENCH ONION PULL APART BREAD

Preheat the oven to 350F. Lightly grease an 8” cast-iron skillet with butter, set aside.
First, prepare the french onions. In a large skillet over medium heat, melt 4 tbsp butter. Add the onion and season with the thyme, salt, and pepper. Stirring often, cook until the onions are very soft (10-12 minutes).
Then, stir in the garlic and cook until fragrant (30sec - 1min). Add the beef broth and Worcestershire sauce, and cook until the liquid is slightly reduced (5 minutes). Remove from heat.
Then, make your dough. In a large bowl, mix together the self-rising flour, greek yogurt, and Italian seasoning until a dough forms.
Divide the dough into ~2 tbsp sides balls (you should get about 12). Place the dough balls into the prepared skillet.
Melt the remaining butter and brush it all over the top of the dough balls. Then, stuff the onions, gruyere, and mozzarella into the cracks and on top.
Bake for for 20-22 minutes, or until the cheese is melty and slightly browned on top. Let cool for 5 minutes before serving.
Enjoy!