French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette

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French Onion Pizzas:

1 stick (8 tablespoons) butter

1 teaspoon dried thyme

6 large yellow onions, very thinly sliced

2 fresh bay leaves

Kosher salt and freshly ground pepper

1/3 cup dry sherry

Two 10-ounce cans beef consomme

1 large or 2 medium loaves French bread, split horizontally and then halved crosswise to make 4 pieces

2 cups shredded gruyere

12 ounces ripe Camembert, sliced

Salad:

2 tablespoons white wine vinegar or white balsamic vinegar

1 tablespoon honey or 1 teaspoon superfine sugar

2 teaspoons fresh lemon juice

1 small shallot, grated

1 tablespoon Dijon mustard

1/3 cup EVOO

Kosher salt and freshly ground pepper

6 to 8 cups chopped earthy or crisp greens, such as spinach, escarole and romaine hearts