Recipe Library
French Onion Galette
Caramelized onions melt into a sweet, savory filling that nestles against buttery whole-wheat crust, while melted Gruyère adds a nutty finish and the folded edges bake to a golden crunch.
- Total
- 1 hr 20 min
- Prep
- 15 min
- Cook
- 1 hr 5 min
- Serves
- 6
Nutrition per Serving
- Calories
- 332
- Protein
- 8g
- Carbs
- 35g
- Fat
- 20g
- Fiber
- 7g
- Sugar
- 10g
- Sodium
- 535mg
Ingredients
- 2 tbsp canola oil
- 3 lb yellow onions, cut into 1/2-in. wedges
- 4 thyme sprigs
- 1 tsp kosher salt
- 1 tsp sherry vinegar
- 1/2 tsp black pepper
- 1/2 (16-oz.) pkg. refrigerated whole-wheat piecrusts
- 1 1/2 oz Gruyère cheese, shredded (about 1/3 cup)
- 1 large egg, lightly beaten
- 1 tsp water
Instructions
- Preheat oven to 425ºF. Heat oil in a Dutch oven over medium. Add onions, thyme and salt; cook, partially covered, stirring occasionally, until onions caramelize, about 45 minutes. Discard thyme stems. Stir in vinegar and pepper.
- Unroll piecrust on a sheet of parchment paper, and use a rolling pin to roll out to a 13-inch circle. Pile onion mixture in middle of circle and spread evenly, leaving a 2-inch border; sprinkle cheese over onion filling. Fold edges of dough over filling.
- Whisk together egg and water in a small bowl; brush over dough. Bake in preheated oven until crust is golden, about 20 minutes. Let cool 5 minutes before slicing. Recipe developed by Emily Nabors Hall