French Onion Galette

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I am a huge french onion soup fan. I love everything about it: the caramelized onions, the savory cheese, and he crispy, yet soaked, large piece of baguette. It's a warming, comforting flavor profile and always tastes amazing. I figured, why not use the french onion flavor and ingredients in a galette? I am so happy my idea came to fruition, because this one is absolutely delicious.

Where did French Onion come from?

Like many recipes, the origin of French Onion has many claims. For instance, one historical account says French Onion was birthed in Rome in 8,000 BC. Another account says that it was created in France in the 18th century in one or two different restaurants. Either way, it's all the same recipe: a beef-stock simmered with caramelized onions topped with a gratinée of cheese topping a large crust piece of bread. It's absolutely amazing, savory, umami, and completely satisfying.

Why caramelize onions for this french onion galette?

There are different stages when it comes to caramelizing onions. Ultimately, you want to get the onions super rendered down: dark brown, sweet, creamy, buttery. Plenty of people will do a quick caramelized onion, only letting the onions cook down for about 20-30 minutes. This recipe calls for a full hour of caramelizing the onions in quite a few tablespoons of butter and a touch of flour, to thicken it up. The caramelization adds an entirely different flavor profile and mouthfeel, the onions become incredibly sweet and buttery which pairs well with the flaky crust of the galette dough. it's a perfect combination! I recommend using a dutch oven for this recipe and for caramelizing the onions.

How do I make galette dough for this french onion galette?

Making galette dough is essentially making pie crust. All you need is:

  • All purpose flour
  • Cold butter
  • A little sugar
  • Ice water

I prefer using a food processor to blend the sugar, flour, and butter together because the blades in the processor helps to cut and combine the butter with the flour, which is exactly what you want with this dough.

Okay, so then how do I make this french onion galette?

Soup to nuts: here's how it's done:

For the dough:

  1. In a food processor, pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces.
  2. Sprinkle with 4 Tbs. of the water, and pulse until the dough comes together. If the dough is a little dry, add the remaining water by the teaspoon, and knead until the dough comes together and is slightly crumbly.
  3. Form the dough into a large ball and wrap the dough in cling wrap. Press down into a thick disk and set in the fridge to chill for up to 60 minutes.

For the filling:

  1. Slice three yellow onions fairly thin. Add the butter and a drop of oil to a large pan or dutch oven on a medium-low flame. Add the onions and begin to sauté. Let the onions begin to render down. Cook the onions until they are a dark golden brown, approximately 60m.

To assemble the galette:

  1. Preheat the oven to 400º and line a large baking sheet with parchment.
  2. Take out the galette dough and lay it on a floured surface. Roll out the dough until it’s ½” thick.
  3. Using tongs, add an even layer of caramelized onions into the center of the dough. Fold the flaps of the outside of the dough inwards to create a crust.
  4. Sprinkle the cheese on top and add some fresh thyme. Spread the egg wash over the top of the crust and bake for 25-30m.
  5. Let cool for 10 before serving.

What can I pair this galette with?

There's a few different ways you can serve this galette, and here's some of my favorite pairings:

  • With a light salad: an arugula salad with some walnuts, sliced apple, and a light vinaigrette would be perfect as a side to this galette.
  • Shrimp: pairing this galette with a fresh shrimp dish could be excellent too
  • As an appetizer: I LOVED making this as an early dinner appetizer. It held us over until dinner and helped to satisfy a butter and savory craving.

French Onion Galette

You will crave this french onion galette over and over again once you make it. Flaky, buttery crust filled with savory caramelized onions. This galette recipe is excellent for any occasion, even a light night snack. I mean, this is quite possibly what dreams are made of!

Author:
Morgan

Ingredients

For the dough:

  • 180g all purpose flour
  • 10 tbs cold unsalted butter (142g)
  • 2 tbsp granulated sugar
  • 6-7 tbsp ice water

For the filling:

  • 3 large yellow onions, sliced thin
  • 1 tbsp flour
  • 4 tbs butter
  • 1 8oz bag Gruyère or Asiago cheese (or a white cheddar)
  • Fresh thyme
  • 1 egg, whisked

Instructions

For the dough:

  1. In a food processor, pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces.
  2. Sprinkle with 4 Tbs. of the water, and pulse until the dough comes together. If the dough is a little dry, add the remaining water by the teaspoon, and knead until the dough comes together and is slightly crumbly.
  3. Form the dough into a large ball and wrap the dough in cling wrap. Press down into a thick disk and set in the fridge to chill for up to 60 minutes.

For the filling:

  1. Slice three yellow onions fairly thin. Add the butter and a drop of oil to a large pan or dutch oven on a medium-low flame. Add the onions and begin to sauté. Let the onions begin to render down. Cook the onions until they are a dark golden brown, approximately 60m.

To assemble the galette:

  1. Preheat the oven to 400º and line a large baking sheet with parchment.
  2. Take out the galette dough and lay it on a floured surface. Roll out the dough until it’s ½” thick.
  3. Using tongs, add an even layer of caramelized onions into the center of the dough. Fold the flaps of the outside of the dough inwards to create a crust.
  4. Sprinkle the cheese on top and add some fresh thyme. Spread the egg wash over the top of the crust and bake for 25-30m.
  5. Let cool for 10 before serving.

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