Quick, name your favorite dip! Mine is, without a doubt, french onion dip. You know those jarred French onion dips they sell near the potato chips? I was a huge sucker for those back in my high school days. Give me some sour cream and onion chips with French onion dip and you were my best friend. Little did I know that jarred sauce was nothing like the real deal. Once I made the real French onion dip, there was no turning back (okay maybe that's not completely true). Today I wanted to take the idea of a French onion dip and turn it into a galette. Too far of a stretch? I didn't think so when this French onion galette came out of my oven. It's buttery, it's savory, it's sweet, it's utterly delicious. Ready for some savory galette madness?
French Onion Galette
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ¼ cup parmesan grated
- ½ cup cold butter cut into small chunks
- 3-4 tablespoons ice cold water
- 3 onions thinly sliced
- 1 teaspoon salt
- 3 tablespoons sherry wine
- ½ cup beef stock
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme
- ¼ cup sour cream
- ½ cup gruyere grated
- ¼ cup heavy cream
- 2 tablespoons parmesan grated
- Preheat oven to 425 degrees F.
- Make the pie dough. Combine all-purpose flour with salt, grated parmesan, and cold butter. Use a food processor, pastry blender, or your hands to mix until well combined. The mixture should resemble coarse sand. Add 3-4 tablespoons of ice-cold water, mixing just until the dough comes together. Shape into a disc and wrap in plastic wrap. Chill in the fridge for 30 minutes.
- Meanwhile, make the filling. Heat 1 tablespoon of oil in a large saute pan over medium heat. Add sliced onion and season with 1 teaspoon salt. Saute until softened, about 10 minutes. Reduce heat to medium-low and continue to cook until caramelized, about 45 minutes. Add sherry wine and beef stock and increase heat to medium. Continue to simmer until all of the liquid has evaporated. Remove from heat and let cool.
- Combine the caramelized onions with black pepper, fresh thyme, sour cream, and gruyere, stirring until well combined.
- Dust a clean work counter with flour. Roll out the pie dough into a large circle, about ¼ inch thick. Spread the onion filling in the center, leaving a 1-inch border. Fold over the edges to create a crust.
- Brush the edges with heavy cream and sprinkle grated parmesan on top. Bake for 20-25 minutes or until golden brown. Let cool for 10 minutes. Serve warm.
**Helpful tips and common mistakes
So since this is a French onion galette, the first thing you have to do is make the pie dough. Nothing fancy here, just a basic parmesan pie crust. Yes, we are going all the way with this pie and even adding cheese to the crust. It will make it extra buttery and delicious, I promise you. You can also omit the parmesan if you want to stick to basic pie dough.
While the dough is chilling in the fridge, caramelize the onions. Caramelized onions will take forever, or around 45 minutes to be more exact. You want to keep the flame on low to prevent the onions from burning and stir occasionally so they don't stick to the pan. If the onions start to stick, add a couple of tablespoons of water and continue to cook. The onions will be a deep brown color and almost jammy when they are ready.
Cool the onions and combine them with sour cream, gruyere, thyme, and pepper. Sorry folks, there isn't a healthier substitute for sour cream for this French onion galette. But at this point, who's looking for healthy?
Roll out the pastry dough, spread the filling, brush the edges with heavy cream, and bake until golden brown. If you want to skip the heavy cream, brush on an egg wash instead.
About 20 minutes later, your kitchen will be smelling like heaven. This French onion galette is nothing like French onion dip but the inspiration resulted in something fabulous. The crust is so buttery and flaky and is the perfect vessel for the savory and sweet onions. Excuse me while I stuff my face with this amazing galette...
For more galette inspiration check out this maple sweet potato galette!