French Onion Galette
Servings 6
Ingredients
Pie dough
- 1 ¼ cups all-purpose flour (156 grams)
- ¼ teaspoon salt
- ⅓ cup grated parmesan (½ ounce)
- ½ cup cold butter, cut into small chunks (113 grams)
- 3-4 tablespoons ice-cold water
Filling
- 2 tablespoons olive oil
- 3 sweet onions, thinly sliced
- 1 teaspoon salt
- 3 tablespoons sherry wine
- ½ cup beef stock
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- ¼ cup sour cream
- ½ cup grated gruyere
- egg wash (1 large egg beaten with 1 tablespoon water)
- 2 tablespoons grated parmesan
Instructions
- 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 or pastry blender 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 1 hour or until firm.
- Meanwhile, make the filling. Heat 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 30 minutes. Add sherry wine and beef stock and increase heat to high. Continue to simmer until all of the liquid has evaporated. Remove from heat and let cool.
- Combine the caramelized onions with black pepper, 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 ⅛-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 egg wash and sprinkle grated parmesan on top. Bake for 20-25 minutes or until golden brown. Let cool for 10 minutes. Serve warm.
Notes
Both the pie dough and onion filling can be prepared 2 days in advance.
