Try this Onion Galette recipe, or contribute your own.
Suggest a better descriptionSource: Sue Li
For the dough:
1. In a large bowl, whisk together the flour, sugar, kosher salt, and pepper.
2. Add the chilled butter and cheese and toss to coat well.
3. Using your fingers, pinch the butter and most of the cheese into the flour to make pebble sized pieces.
4. Drizzle in the ice water and stir to make shaggy dough.
5. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine.
6. Tighten up wrap, then form a disk and refrigerate fo at least 4 hours.
Prepare the onions:
1. In a large skillet, melt the butter over medium high heat.
2. Add the onions and thyme sprigs, season with 1 teaspoon of salt and 1/2 teaspoon pepper.
3. Cook, stirring occasionally, until the onions are transparent and lightly golden on the edges.
4. Reduce heat to medium, add broth and sherry, and cook until onions are browned and the liquid has mostly evaporated, but the mixture is still saucy.
5. Transfer to a bowl and set aside to cool for at least 30 minutes.
Assemble and cook:
1. Preheat oven to 375 degrees F.
2. Roll the dough into a 13 inch round on a sheet of parchment paper.
3. Spread the caramelized onions on the dough, leaving a 1 - 2 inch border.
4. Fold the edges in over the onions.
5. Transfer to a baking sheet and bake 40 - 50 minutes until the dough is golden brown and the onions have browned on the edge, rotating halfway into the process.
6. Remove from the oven and sprinkle remaining 1/3 cup grated gruyere on crust.
7. Bake another 5 minutes to melt the cheese.
8. Remove and let rest 10 minutes before serving.
9. Garnish with thyme.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 96 | ||
Calories from Fat: 42 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 12mg | 4 % | |
Sodium 393.1mg | 14 % | |
Potassium 154.8mg | 4 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 10g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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