French Onion Galette (Edit recipe)

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.

1 hour and 15 minutes

1 hour and 30 minutes

Difficulty:

Intermediate

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.

by Morgan Peaceman

View original recipe

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

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.