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Caramelized Onion and Gruyère Galette

Caramelized onion and Gruyère galette distills the flavors of French onion soup into a lushly cheesy galette with a crisp, flavorful rye crust. A spectacular main or side that is an absolute showstopper.

A caramelized onion and Gruyère galette with a rye crust and sprigs of thyme.

Adapted from Taylor Harbin | Pie All the Time | Page Street Publishing, 2021

I love to serve this as a hearty fall or winter dinner alongside a fresh, green salad simply dressed with some red wine vinegar and good olive oil. Bon appétit.–Taylor Harbin

WHAT KIND OF ONIONS ARE BEST FOR CARAMELIZING?

Taylor Harbin recommends yellow or white onions and we agree with that. But if you want a little more in-depth info about onions, we’ve got your back. For French onion soup, which this galette is based on, the onions are often caramelized until they’re quite, quite dark and any onion you have on hand can be used.

But here’s the thing. Onions have different tastes and will give you a different finish. Sweet onions are mellow and have more sugar, making them a little easier to caramelize. Yellow onions are a little sharper and brighter, with just a bit of sweetness. Red onions are sharp and deep, with a little bitterness; in this recipe, they’ll also be quite a darker color than the other types.

Caramelized Onion and Gruyère Galette

A caramelized onion and Gruyère galette with a rye crust and sprigs of thyme.

If you love French onion soup, with its rich, beefy broth, sweet, deeply caramelized onions, and that luscious, nutty and gooey layer of cheese-laden toast, you’ll love this galette. All the flavors of the classic soup have been distilled into a galette for ease, but also for fun!

Taylor Harbin

Prep 1 hr

Cook 1 hr

Total 14 hrs

Entree

French

4 servings

684 kcal

No ratings yet

For the rye dough

For the caramelized onion and gruyère galette

Make the rye dough

  • In a small bowl, mix together the egg yolks, vinegar, and 8 tablespoons (120 ml) of the ice water.

  • In a large bowl, combine the all-purpose and rye flours and salt. Add the butter, and toss to coat the cubes in the flour mixture. Using your hands, pinch the pieces of butter between your thumbs and pointer fingers to flatten them into thin shards of butter, and toss them to fully coat the butter in the flour. Continue until all the butter has been flattened, working quickly to prevent the butter from getting too warm.

  • Pour the egg mixture over the flour mixture, and toss the mixture with your hands to incorporate the ingredients.

  • Drizzle over the remaining 1 to 2 tablespoons (15 to 30 ml) of ice water as needed, a little at a time, just until the dough comes together and is no longer dry and crumbly. You may not need all of the remaining 2 tablespoons, depending on the humidity of the day, or you may need even a bit more. You want to add just enough water for the dough to feel firmly held together and smooth rather than dry and crumbly, but not so much that it’s soft, wet, and sticky to the touch.

  • Pat the dough out into a disc about an inch (2.5 cm) thick. Using a bench scraper or knife, slice the disc into quarters and stack the pieces on top of one another. Gently pat out the dough with your hands into a disc about an inch (2.5 cm) thick. Repeat the cutting and stacking once more. This process is going to give us all those flaky layers.

  • Divide the dough into 2 discs, wrap tightly in plastic wrap and chill it in the fridge for at least 2 hours or, ideally, overnight. Allow the dough to sit at room temperature for a few minutes to soften slightly before rolling it out. You only need one disc for this recipe, so the remaining one can be frozen for any future pie or galette cravings.

Make the caramelized onion and gruyère galette

  • Heat a large cast-iron skillet over medium-low heat. Add the olive oil and butter to the skillet. Once the butter has melted, add the onion rounds in a single layer and tuck the whole sprigs of rosemary and thyme around the skillet. Season the onion with salt and pepper and let it cook, undisturbed, until the onion is caramelized and golden brown on the bottom, 10 to 15 minutes.
  • Using a small offset spatula, carefully flip, being careful to keep the onions in one piece, season with salt and pepper again, and cook until there’s a caramelized layer on the other side, 10 to 15 minutes. Should you have a few layers of onion slip around a bit, no matter. Just tuck them in their round as best you can.
  • Add the wine and beef broth, and cook until the liquid has reduced and is thick and syrupy, 8 to 10 minutes. Remove the skillet from the heat, and let the onions cool completely.

  • In a small bowl, toss the Gruyère and Parmigiano cheeses together with the chopped thyme and rosemary.

  • Line a rimmed baking sheet with parchment paper. On a well-floured surface, roll the dough out into a large circle 1/4 to 1/8 inch (6 to 3 mm) thick and 10 to 12 inches (25 to 30 cm) in diameter. Transfer the dough to the prepared baking sheet.
  • Sprinkle the cheese mixture on the dough, leaving about a 2-inch (5-cm) border around the whole thing. Gently arrange the onion rounds over the cheese mixture in a single layer. Spoon the syrupy pan juices over the onions.

  • Fold up the sides of the dough up and over the edge of the filling, overlapping it onto itself as you go to create a pleated pattern. Freeze the galette on the baking sheet for 30 minutes.

  • Meanwhile, preheat the oven to 400°F (204°C).

  • Brush the sides of the dough with the beaten egg, and sprinkle it with flaky salt. Bake until the crust is golden brown and the filling is bubbling, 30 to 35 minutes. Cool the galette for a few minutes before serving it.

Serving: 1servingCalories: 684kcal (34%)Carbohydrates: 88g (29%)Protein: 26g (52%)Fat: 23g (35%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 184mg (61%)Sodium: 1452mg (63%)Potassium: 330mg (9%)Fiber: 8g (33%)Sugar: 1g (1%)Vitamin A: 657IU (13%)Vitamin C: 1mg (1%)Calcium: 417mg (42%)Iron: 5mg (28%)

Recipe Testers’ Reviews

Originally published on October 12, 2021

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