CARAMELIZED ONION GALETTE
CARAMELIZED ONION GALETTES. They taste even better than they look.
A little sweet, a little savory, very sophisticated. This flaky, caramelized onion galette is a chef’s kiss—golden, glossy, and unapologetically decadent. Layers of deeply caramelized onions bring rich, sweet depth, all nestled in a buttery, sugar crusted crust that doesn’t mind stealing the show. It’s cozy enough for fall dinner parties, yet elegant enough to grace any spring brunch spread with main character energy—amongst the whole Mother’s Day spread I took three days to cook, this was the fan favorite. Bonus: it’s supposed to look rustic, so go ahead and embrace those imperfect folds like the culinary artiste you are.
CARAMELIZED ONION GALETTE
This fan favorite is rich, flavorful, and bold. Don't question it, just trust me and make it.
Ingredients
Instructions
- In your stand mixer over medium speed, combine your flour, sugar, salt, and butter. Mix for about 10 seconds and then add in your cold water.
- Mix until you have a dough-like consistency—about 1 minute.
- Use your hands to ball the dough. Form it into a disc and then wrap it in plastic wrap.
- Refrigerate till chilled—about 1 1/2 hours.
- First, slice your onions by cutting off the ends, peel them, and slice into thin half-moons.
- Over medium heat, heat your oil in your frying pan.
- Toss in all the onions and stir to coat in the oil. Add the salt to help draw out moisture and flavor. Cook stirring regularly for 10 minutes.
- Lower the heat to medium-low and cook for 50 additional minutes making sure to stir every 5–7 minutes. They are done when they are golden with amber touches, jammy, and super soft.
- Transfer to a plate and let cool until you are ready to use them.
- Remove the dough from the fridge and let it sit at room temperature until it softens slightly, just enough to roll out.
- Preheat your oven to 350°F.
- Lightly your silicone baking mat on your work surface and dust it and your rolling pin with flour.
- Roll the dough on the floured baking mat until it’s 1/4 inch thick.
- Carefully lift and place the rolled-out dough on your silicone baking mat onto the baking sheet.
- Use a knife to score a 1/2 inch wide border on the inner edge of your dough that goes 3/4 of the way though your dough. This will be the flap of dough you fold over your filling.
- Sprinkle 3/4 of your grated gruyere over the inside area of the frame you just cut.
- Spread all of your onions over the gruyere.
- Sprinkle your remaining gruyere over the caramelized onions.
- Fold the outer frame edges of the dough over the edge of your onions and cheese.
- Use a pastry brush to apply egg wash to the exposed dough edges (the crust).
- Generously sprinkle Turbinado sugar over the crust, pressing it in gently with your hands.
- Bake for 1 hour, or until the crust is golden brown.
- Let the galette sit untouched for 5 minutes before moving. Serve warm or room temperature.
Nutrition Facts
Calories
179Fat
10 gSat. Fat
4 gCarbs
17 gFiber
1 gNet carbs
16 gSugar
6 gProtein
5 gSodium
240 mgCholesterol
52 mg
