French Onion Galette
User Reviews
5
6 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Total Time
1 hr 30 mins
-
Servings
4 people
-
Course
Main Course
-
Cuisine
American
French Onion Galette
Report
This french onion galette is a super fancy yet simple meal. Gruyere thyme crust is filled with caramelized onions and baked until cozy, warm, satisfying and delicious. Serve with a greens salad for the perfect plate!
Share:
Ingredients
filling
- 6 tablespoons butter unsalted
- 4 onions thinly sliced, large, sweet or yellow
- kosher salt
- 2 garlic minced, cloves
- ¼ teaspoon thyme dried
- 4 ounces gruyere cheese freshly grated
- Parmesan Cheese for serving
crust
- 2 cups all-purpose flour sifted
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon thyme dried
- 1 egg large, lightly beaten
- ½ teaspoon white vinegar
- ¼ cup water ice cold
- ¾ cups butter unsalted, cold, cut into pieces
- 4 ounces gruyere cheese freshly grated
- 1 egg beaten for egg wash, large, plus 1 teaspoon water
Instructions
- Heat the butter in a large skillet over medium heat. Add the onions with a big pinch of salt. Cook, stirring often, over medium heat, just until the onions start to soften, for 10 to 15 minutes. Reduce the heat to low and cook, stirring often, until the onions are golden and caramelized, about 45 to 60 minutes, or even longer. Don’t get them too dark, as they will cook more in the oven. Look at my photos above for reference. While the onions cook, prepare the crust.
- Add the flour, sugar, salt and thyme to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces and grated cheese into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough and wrap it in plastic wrap. Refrigerate one dough for 30 minutes.
- Preheat the oven to 400 degrees F.
- Remove the crust from the fridge. Roll the crust into a… “rustic” shape – no shape necessary really – until it is about ¼ inch thick. Place the dough on a parchment-lined baking sheet. Sprinkle the other 4 ounces of gruyere to the crust, leaving a 2 inch border at the edges. Sprinkle on some dried thyme. Top with the caramelized onions. Fold the edges of the crust up. Brush the crust with the beaten egg wash.
- Bake the galette until the crust is golden, about 40 to 45 minutes. Remove, let cool slightly and sprinkle with thyme. Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
