Onion Galette Recipe: How to Make Caramelized Onion Galette

For the pie crust:

• 1 cup unbleached all-purpose flour
• ½ teaspoon salt
• ½ teaspoon granulated sugar
• ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces
• 1½ tablespoons ice water
• ½ tablespoon apple cider vinegar
• 1 large egg, lightly beaten in a small bowl

For the onion filling:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 6 large yellow onions, halved and thinly sliced
• ¼ teaspoon salt, divided, plus more to taste
• 3 garlic cloves, thinly sliced
• 1 tablespoon sugar or honey
• 2 sprigs fresh thyme, leaves removed
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• ¼ teaspoon freshly ground black pepper, plus more to taste
• ¼ teaspoon flaky sea salt
• 1 tablespoon finely chopped chives

1. 1

   Preheat the oven to 385 degrees Fahrenheit.

2. 2

   For the pie crust, combine the flour, salt, and sugar in a large bowl.

3. 3

   Add the cold cubed butter to the flour mixture, and work it between your fingers until the dough resembles coarse crumbs and there are no large pieces left (the dough should just hold together when pressed in a handful). Alternatively, use the pulse function on a food processor, taking care not to overwork the dough.

4. 4

   Turn the dough out onto a clean floured surface, and add the cold water and vinegar. Comb through the dough with your fingers until well-combined, then begin to knead the dough until it comes together, no more than a couple of minutes.

5. 5

   Divide and form into a shaggy disc about 1-inch thick. Wrap in plastic wrap, and place in the refrigerator for at least two hours.

6. 6

   While the dough rests, heat the butter and olive oil in a large skillet over medium heat.

7. 7

   Add the onions, salt, and garlic. Cook until the onions start to brown, about 5 minutes. Stir the onions as infrequently as possible, just enough to prevent burning.

8. 8

   Add a splash of water to deglaze the pan and use a spatula to scrape the brown pieces up from the bottom of the pan into the onions. Repeat this deglazing process each time brown bits begin to form on the pan, for about 45 minutes.

9. 9

   Transfer the onions to a medium bowl. Stir in the sugar, thyme, vinegar, mustard, and pepper until evenly combined. Add more salt and pepper to taste.

10. 10

    Generously dust a clean work surface with flour, and roll the dough into a 12-inch circle.

11. 11

    Gently transfer the dough to a parchment-lined baking sheet.

12. 12

    Working quickly, spread the onion mixture over the center of the dough, leaving a 2-inch border. Sprinkle with flaky sea salt.

13. 13

    Then, using the parchment paper to guide you, fold the edges of the dough up and onto itself, one section at a time.

14. 14

    Brush the exposed dough with egg wash.

15. 15

    Transfer the sheet pan to the oven and bake galette for 40–50 minutes, until crust is golden-brown. If bits of onion begin to burn in the high heat before the crust is finished, simply tent a piece of foil over the filling and continue baking.

16. 16

    Cool the galette to room temperature before serving. Finish with a few cracks of black pepper and garnish with chives.

17. 17

    Leftover onion galette can be refrigerated or frozen. Reheat in the oven at 350 degrees Fahrenheit for 15 minutes or until warmed through.

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