French Onion Galette (Edit recipe)

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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.

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PREP TIME

1 hour and 15 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

Serves: 6

Ingredients

For the Dough

180 gram All Purpose Flour
10 Tbsp Unsalted Butter, cold (142g)
2 Tbsp Granulated White Sugar
6-7 Tbsp Ice Water

For the Filling

3 Yellow Onion, large, sliced thin
1 Tbsp All Purpose Flour
4 Tbsp Unsalted Butter
8 oz Gruyere Cheese, (or Asiago, or a white cheddar)
fresh Thyme
1 Egg, whisked

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Dough:
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.
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.
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:
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:
Preheat the oven to 400ºF and line a large baking sheet with parchment.
Take out the galette dough and lay it on a floured surface. Roll out the dough until it’s ½” thick.
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.
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.
Let cool for 10 before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	503
Fat:	40 g
Carbohydrates:	18 g
Protein:	25 g
Cholesterol:	112 g
Sodium:	131 mg
Fiber:	1 g
Sugars:	4 g
Calculated per serving.