Onion Galette Recipe!

Here I am again reveling in the qualities of caramelized onions!

Several years ago I was talking to my mom on the phone and she told me about this dish that my sister had made called an Onion Galette. She said it was delicious. Ever since then I have wanted to try making one.

My time has come to try Onion Galette. I followed THIS RECIPE FROM Justine Doiron blog. It was very good. I would definitely like to make this again.

I made some minor changes to the recipe to customize it for myself. Like using a larger portion of pie pastry and using dried herbs.

The pie crust I used was one with less fat than my normal pie crust.

Pie Crust for Galette:

4 cups flour

1 cup butter

1 tsp. salt

2 TBS. vinegar

1 egg 

1 cup water 

In a large bowl mix the flour and salt.

Cut in the butter with a pastry blender.

In a liquid measuring cup blend the vinegar, egg and water.

Quickly stir the liquids into the flour mixture. 

Form 3 discs. Wrap in plastic and refrigerate for at least 15 minutes.

Onion Galette 

3 large onions thinly sliced (1 1/2 pounds)

1/4 cup olive oil

2 TBS. butter

1 tsp. salt

3 cloves garlic

1 tsp. Dried Thyme or 1 TBS. Fresh Thyme

1 tsp. Dried Rosemary or 1 TBS. Fresh Rosemary 

2/3 cup sour cream

1 egg for egg wash

In a large sauté pan heat oil and butter. 

Once butter has melted add the onions and salt to the pan and toss to coat the onions in oil. 

Cook on low for 45- 50 minutes, stirring occasionally.

Roll out the pie crust to about 14 inches round. Place the crust on a sheet pan and refrigerate until the onions are ready.

When the onions are almost done cooking add the garlic and herbs and cook a few more minutes just until the garlic is no longer raw.

Start preheating the oven to 375° F.

Remove the onions from heat and stir in the sour cream.

Scrape the onions onto the center of the pastry crust and spread out into a 10-11 inch area.

Fold the edges of the pastry over the border of the onions.

Place back in the refrigerator until the oven is preheated.

Beat the egg and use a basting brush to apply the egg wash to the crust.

Bake 45-50 minutes until the crust is golden.

Serve warm.

Enjoy!