Caramelized Onion Galette
Serve a galette as a main dish, a side dish or as an appetizer for a celebratory meal.
Ingredients
For the Dough:
- 1-½ cups all-purpose flour
- 2 tbsp. granulated sugar
- Kosher salt and black pepper, to taste
- 1 stick unsalted butter, cut into ½-inch cubes
- 1 cup
- ¼ cup ice water
For the Onions and Assembly:
- ½ stick unsalted butter
- 4 large sweet onions, peeled and sliced into ½-inch rings
- 4 fresh thyme sprigs, plus more fresh thyme leaves for serving
- Kosher salt and black pepper, to taste
- 1 cup beef or vegetable broth
- ¼ cup dry sherry
- ⅓ cup Gruyère, grated
Instructions
To prepare the dough:
- In a large bowl, whisk together flour, sugar, 1-½ teaspoons kosher salt and 1-½ teaspoons black pepper.
- Add butter and 1 cup grated Gruyère, to the flour mixture, and toss to coat.
- Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces.
- Drizzle in the ice water and stir to make a shaggy dough.
- Dump the dough onto a large sheet of plastic wrap and knead a few times to combine.
- Wrap in plastic and refrigerate for at least 4 hours.
To prepare the onions:
- In a large skillet, melt the butter over medium-high heat.
- Add onions and thyme sprigs; season with 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges; 20 to 25 minutes.
- Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy; 16 to 18 minutes.
- Transfer to a bowl; set aside to cool for at least 30 minutes.
- Pre-heat the oven to 375°F.
- Remove the dough from the refrigerator and, using a sheet of parchment paper, roll into a 13-inch round.
- Spread the cooled caramelized onions on the dough, leaving a 1-inch to 2-inch border.
- Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges; 40 to 50 minutes; rotating the galette halfway into the baking process.
- Remove galette from the oven and sprinkle remaining ½ cup grated Gruyère on the crust.
- Place the galette back in the oven and bake another 5 minutes to melt the cheese.
- Remove and let rest for 10 minutes before slicing.
- Top with remaining thyme leaves, for garnish.