Sweet Onion Galette
This recipe poses many questions.
First – How weird is my love of onions? Like is it Fatal Attraction levels of insane, or just Swimfan-style creepy?
(Yes… I’m referencing Swimfan. You know you love it.)
Second – Just how many food obsessions can one girrrl have? I think by now I’ve got like 4 billion of them. Which is a completely accurate, not at all dramatic estimation to make.
Third – You know what you absolutely must cook for Thanksgiving? Sweet Onion Galette.
Like, three of them.
I first discovered galettes when we were in Paris, and I couldn’t help but feel simultaneously hungry and in awe of them. Most were of the fruit variety, and each one looked more divine then the next. They were like these brilliant explosions of color wrapped in a buttery, flaky crust. So yummy! SO pretty! Sooo wishing I could recreate them.
I pretty much assumed I could never properly mimic those gorgeous galettes, so I put them on my cooking “wish list” alongside lattice-top berry pie and rosemary rack of lamb. Maybe one day I could master them, but for now they felt out of reach.
Then one casual Sunday, fate intervened.
And by fate, I mean a lazy day spent food shopping so I could avoid the gym.
In an effort to justifiably “not have enough time to workout”, last weekend I decided to take an extra long trip to Gristedes. I slooowly perused the aisles, conveniently missing most of the food I needed during my first three laps. My plan was going swimmingly – seriously, I was taking forever – when a refrigerated little gem caught my eye. Glorious, pre-made pie crust! All neatly packaged, perfectly defrosted, and immediately ready to bake. Suddenly I needed to get the hell out of that grocery store. And no, the elliptical is not where I was headed.
I had a galette to make.
Onions have made many an appearance on CwC, almost to the point where I’d call them my favorite vegetable. I guess that’s kind of a cop-out, calling onions your favorite veggie. But I also admitted to liking Swimfan, so clearly my standards are questionable. Anyway, point is onions are great in their simplicity. They don’t need any bells or whistles, all it takes is a little sautéing and a bit of seasoning and you’re in for a mouthful of wow. Which is basically what I think of this Sweet Onion Galette – one delicious circle of wow-ness.
For starters, this dish is surprisingly easy and will be ready for the oven in just 20 minutes. Then there’s the presentation, which is all sorts of “This is so impressive!” pretty damn amazing. And finally we have the taste, which is one of the most savory, creamy, buttery side dishes I have ever had the pleasure of diving into head first.
So essentially, this dish covers the entire spectrum of what Thanksgiving should be – Lots creamy, loads buttery, tons savory, and 100% WOW!
Sweet Onion Galette
Yield: 6 servings
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
- 1 Pillsbury Refrigerated Pie Crust
- 4 cups Diced Yellow Onion
- 1/2 cup Heavy Cream
- 1 Egg
- 2 tbsps Light Butter (I used Land O Lakes)
- 1/2 cup Shredded Fontina Cheese (or Gruyere or Swiss)
- 2 tbsps All Purpose Flour
- 2 tsps Crushed or Minced Garlic
- 2 tsps Thyme
- 1/2 tsp Sea Salt & Coarse Black Peppercorn - approx.
- Crisco to grease
- Unroll pie crust onto lightly greased baking sheet. Set Aside.
- In large skillet melt butter over medium high flame, then add onions, garlic, thyme, and salt & pepper, sauteing until soft and translucent. Reduce flame to low, then add in flour, stirring vigorously until well combined. Once flour is incorporated slowly add heavy cream, combining gradually until a thick mixture forms. Allow all ingredients to simmer for 2-3 minutes, then remove from heat.
- Sprinkle half of cheese in middle of pie crust, then spoon over with onions. Evenly spread onions from the center, leaving approximately ~1" of crust bare around the edges. Top with remaining cheese, then on an angle fold up crust around onions to create a galette - this video shows you how. Next, whisk egg in small bowl before brushing crust with egg wash.
- Bake at 350F for 15-20 minutes until crisp and bubbly. Allow to cool slightly, then immediately plate and serve.
Calories: 298 Fat: 18g Carbohydrates: 30g Protein: 4g
maybe make four… just in case.