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Caramelized Onion Galette

Serve a galette as a main dish, a side dish or as an appetizer for a celebratory meal.
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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.