Wild Mushroom Pizza With Caramelized Onions, Fontina, And Rosemary

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7 tablespoons butter, divided

2 tablespoons plus 1 teaspoon grapeseed oil

3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)

2 pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces

6 garlic cloves, minced

2 tablespoons minced shallot (about 1 medium)

2 cups dry white wine

1 tablespoon minced fresh rosemary

Cornmeal (for dusting)

Garlic oil

3 cups grated Fontina cheese (about 10 ounces)

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