Triple Threat Onion Galette
The crust is absolutely divine!
I use a flaky, buttery gruyere thyme crust that beautifully
complements the caramelized onions. This savory base absorbs all the delicious
flavors of French onion soup and can be prepared ahead or chilled for just 30
minutes in the fridge.
Caramelize your onions to a light golden brown; they’ll
deepen while baking. Spread them over extra gruyere on the dough, fold up the
sides, sprinkle them with parmesan, brush with egg wash for shine, and bake
until perfection.
Let it cool for about 20 minutes before slicing to ensure
clean cuts. Enjoy this heavenly dish with friends or indulge solo!
Yield: 4 servings
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 green salad for the
perfect plate!
Ingredients
filling
6 tablespoons unsalted butter
4 large sweet/yellow onions, thinly sliced
kosher salt
2 garlic cloves, minced
¼ teaspoon dried thyme
4 ounces of freshly grated gruyere cheese
parmesan, for serving
crust
2 cups sifted all-purpose flour
1 teaspoon sugar
1 teaspoon salt
½ teaspoon dried thyme
1 large egg lightly beaten
½ teaspoon white vinegar
¼ cup ice cold water
¾ cups cold unsalted butter cut into pieces
4 ounces of freshly grated gruyere cheese
1 large egg + 1 teaspoon water, beaten for egg
wash
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 are cooking,
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 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, for about 40 to
45 minutes. Remove, cool slightly and sprinkle with thyme. Serve immediately.
Elizabeth Kilbride is a Writer and Editor with forty years of
experience in writing with 12 of those years in the online content sphere.
Author of 5 books and a Graduate with an Associate of Arts from Phoenix
University in Business Management, then a degree. Mass Communication and Cyber
Analysis from Phoenix University, then on to Walden University for her master’s
in criminology with emphasis on Cybercrime and Identity Theft, and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 7 blogs that range from
art to life coaching, to food, to writing, Gardening, and opinion or history
pieces each week.
French
Fare, Potpourri of Frugality. Kilbride
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