Triple-Threat Onion Galette

Triple-Threat Onion Galette

A savory galette that combines the rich, sweet flavors of three types of onions: yellow, red, and shallots. This rustic French pastry is perfect as a main dish or appetizer, with a crisp crust and a delicious onion filling that's both sweet and savory.

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Ingredients:

For the Pastry:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water (more if needed)

For the Onion Filling:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion, thinly sliced
• 1 medium red onion, thinly sliced
• 2-3 shallots, thinly sliced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 1/2 cup grated Gruyère cheese (or sharp cheddar)
• 1 tablespoon heavy cream (optional, for richness)

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Instructions:

For the Pastry:

1. Make the Dough:
   • In a large bowl, combine the flour and salt. Add the cubed cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Gradually add ice water, a tablespoon at a time, and mix until the dough begins to come together. You may need to add a little more water to get a dough that holds together when pressed.
   • Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap it in plastic wrap and chill it in the fridge for at least 30 minutes.

For the Onion Filling:

2. Caramelize the Onions:
   • In a large skillet, heat the olive oil and butter over medium heat. Add all of the sliced onions and shallots, and sauté until they soften, about 10 minutes.
   • Stir in the thyme, salt, and pepper. Continue cooking, stirring occasionally, until the onions are golden brown and caramelized, about 25-30 minutes.
   • Add the balsamic vinegar and brown sugar, and cook for another 5-10 minutes until the liquid has evaporated and the mixture is rich and jam-like. Set aside to cool slightly.

Assembling the Galette:

3. Preheat Oven and Roll Out Dough:

   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
   • Roll out the chilled dough on a lightly floured surface into a rough 12-inch circle. It doesn't need to be perfect; the rustic look is part of the charm.

4. Add the Filling:

   • Spread the caramelized onion mixture evenly over the center of the dough, leaving about a 2-inch border around the edges.
   • Sprinkle the grated Gruyère cheese over the onions. If desired, drizzle a little heavy cream over the top for extra richness.

5. Fold the Edges:

   • Gently fold the edges of the dough over the filling, pleating it as you go to form a rustic crust. Leave the center exposed.

6. Bake:

   • Place the galette on the prepared baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Serve: 7. Let the galette cool for a few minutes before slicing and serving. It’s delicious warm or at room temperature!

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Tips:

• You can add a sprinkle of fresh herbs like parsley or chives before serving for extra flavor and color.
• For an even more decadent twist, add a dollop of sour cream or crème fraîche on top when serving.
• This galette can be made ahead. Simply reheat in a warm oven for 10-15 minutes before serving.

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The Triple-Threat Onion Galette is a savory delight that combines the sweetness of caramelized onions with a flaky, buttery crust. Whether as a main dish or a side, it’s sure to be a crowd-pleaser!