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French Onion Galette
French Onion Galette
Cathy Kirkham
French
A rustic savory pie with the satisfying flavours of a bowl of French Onion Soup!
Ingredients
Crust
- 8 tbsp cold butter (freeze about 15 min)
- 1 1/2 cup flour
- 1 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp fresh thyme
- 1/2 cup ice water
Filling
- 3 large sweet onions, halved and thinly sliced
- 10 sprigs fresh thyme, leaves stripped off
- 3 tbsp butter
- 1 tsp salt
- 1/2 tsp pepper
- 6 oz Gruyère cheese, grated ( about 1 1/2 c)
- 1/4 c white wine
- 2 tsp sherry or balsamic vinegar
- 2 tsp Dijon mustard
Directions
For the Crust
Mix all dry ingredients in a large bowl. Grate frozen butter over a piece of parchment paper, place into dry ingredients, mix until coated. Sprinkle ice water over top. Mix with your hands until a rough ball forms. Don't overmix.
- Turn onto plastic wrap and press into a large circle. Refrigerate at least one hour.
For the Filling
- Melt butter in a large pan, over medium heat. Add onions, half of the thyme, salt and pepper.
- Cook, stirring frequently for about 45-60 minutes, until soft and golden brown. If the onions start to burn, turn the heat down.
- Add wine, stir and cook for 1 minute. Remove from the heat and stir in the vinegar.
To Bake
- Heat oven to 400 degrees.
- Roll out the dough on parchment paper lightly dusted with flour into a 12" circle. Carefully transfer onto a baking sheet. Spread with Dijon mustard, leaving a 1 1/2- 2" border. Sprinkle with half of the cheese, then spoon the onions over top.
- Gently fold the edges of the dough over the filling, pleating or pinching every 2 inches. Spoon the rest of the cheese over the filling.
- Bake for 30- 35 minutes, until golden brown. Let rest 5-10 minutes before serving.
- Garnish with remaining thyme, cut into wedges.
