Caramelized Onion Galette

Ingredients

• 1.5 cup All-purpose flour
• 2 tbsp Granulated sugar
• 1.5 tsp Kosher salt (For the dough)
• 1.5 tsp Black pepper (Cracked or freshly ground; for the dough)
• 0.5 cup Unsalted butter (1 stick, cut into 1/2-inch cubes; for the dough)
• 1.333 cup Gruyère cheese (Grated; use 1 cup in the dough and reserve 1/3 cup for topping)
• 0.25 cup Ice water
• 0.25 cup Unsalted butter (1/2 stick; for cooking the onions)
• 4 Sweet onions (Large, peeled and sliced into 1/2-inch rings)
• 4 Fresh thyme sprigs (Plus additional fresh thyme leaves for serving)
• 1 tsp Kosher salt (For seasoning the onions)
• 0.5 tsp Black pepper (For seasoning the onions)
• 1 cup Beef broth (Vegetable broth may be substituted)
• 0.25 cup Dry sherry
• Fresh thyme leaves (For garnish)

Steps

1. 1

   Make the dough. In a large bowl, whisk together the flour, sugar, 1 1/2 teaspoons kosher salt, and 1 1/2 teaspoons black pepper.

2. 2

   Add the butter cubes and 1 cup of the grated Gruyère to the flour mixture and toss until coated. Using your fingertips, pinch the butter and cheese into the flour until pebble-size pieces form.

3. 3

   Drizzle in the ice water and stir just until a shaggy dough forms. Do not overwork it.

4. 4

   Transfer the dough to a large sheet of plastic wrap and knead it a few times, just enough to bring it together. Wrap tightly and refrigerate for at least 4 hours so the flour hydrates and the dough becomes easier to roll.

5. 5

   Prepare the onions. Melt the 1/4 cup butter in a large skillet over medium-high heat.

6. 6

   Add the sliced onions and thyme sprigs. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

7. 7

   Cook the onions, stirring occasionally, until translucent and lightly golden around the edges, 20 to 25 minutes.

8. 8

   Reduce the heat to medium. Add the beef broth and dry sherry.

9. 9

   Cook until the onions are deeply browned and most of the liquid has evaporated, while the mixture remains saucy, 16 to 18 minutes.

10. 10

    Transfer the onions to a bowl and let them cool for at least 30 minutes before assembling the galette.

11. 11

    Heat the oven to 375°F (190°C). Place a sheet of parchment paper on a work surface or baking sheet.

12. 12

    Roll the chilled dough on the parchment into a 13-inch round. Work gently to avoid cracking the dough.

13. 13

    Spread the cooled onion mixture over the dough, leaving a 1- to 2-inch border uncovered around the edge.

14. 14

    Fold the uncovered dough edges inward over the onions, creating a rustic folded crust. Transfer the parchment and galette to a baking sheet.

15. 15

    Bake until the crust is golden brown and some of the onions are browned at the edges, 40 to 50 minutes. Rotate the baking sheet halfway through baking for even browning.

16. 16

    Remove the galette from the oven and sprinkle the reserved 1/3 cup grated Gruyère over the crust.

17. 17

    Return the galette to the oven and bake for about 5 minutes more, until the cheese melts.

18. 18

    Remove the galette from the oven and let it rest for 10 minutes. Garnish with fresh thyme leaves, slice, and serve hot or at room temperature.

Notes

The dough can be prepared in advance. The galette is best served hot or at room temperature alongside a salad or steak. Allowing the dough to rest for at least four hours is important for a less crumbly crust.

Nutrition per serving

• main
• savory tart
• vegetarian option
• baked
• French-inspired
• autumn
• make-ahead
• entertaining