By Sue Li
- Total Time
- 1½ hours, plus chilling and cooling
- Rating
- 4(2,869)
- Notes
- Read community notes
This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry. The dish is great for entertaining — it can be prepared in advance — but requires a little bit of patience: You’ll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with. Let the tart rest for about 10 minutes before slicing and serving. Eat it while it’s hot or serve at room temperature alongside a salad or steak.
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Ingredients
Yield:6 to 8 servings
- 1½cups/190 grams all-purpose flour
- 2tablespoons granulated sugar
- Kosher salt and black pepper
- ½cup/115 grams unsalted butter (1 stick), cut into ½-inch cubes
- 1⅓cups/4 ounces grated Gruyère
- ¼cup ice water
- ¼cup/55 grams unsalted butter (½ stick)
- 4large sweet onions, peeled and sliced into ½-inch rings
- 4fresh thyme sprigs, plus more fresh thyme leaves for serving
- Kosher salt and black pepper
- 1cup beef broth (or vegetable broth)
- ¼cup dry sherry
For the Dough
For the Onions and Assembly
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
391 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 9 grams protein; 730 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
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Step
1
Prepare the dough: In a large bowl, whisk together flour, sugar, 1½ teaspoons kosher salt and 1½ teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.
Step
2
Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.
Step
3
Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.
Step
4
Remove galette from the oven and sprinkle remaining ⅓ cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.
Ratings
4
out of 5
2,869
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Cooking Notes
diana
i cheated and used puff pastry...worked out great! I covered the dough with 1 cup of the cheese before I added the onion. I sprinkled the remaining as per directions. Came out delicious!
dennis
Whenever caramelizing sweet onions, always go big (softball).If you've made too much for this recipe you'll have yummy onions for a grilled cheese sandwich or 3.Can't miss with more here.
stephen
Looks delicious. I'm definitely trying it.I wish recipes gave weights for onions. What's a "large onion?" Tennis ball size? Baseball? Softball?
Jeanette Goryl
I suggest doing the onions in a crock pot. Put onions, butter and thyme sprig in pot at bedtime. Cook on low overnight and they are beautifully golden brown in the morning. A plus is the amazing aroma that greets you when you wake up.
leighann
As stated, this recipe requires time and patience, but the result is worth it. The dough was easy to make and chill, and rolled out easily. I substituted white wine for the dry cherry, used chicken instead of beef stock, and cooked down four sweet walla walla onions for 15-20 minutes longer than the recipe suggested, which made the perfect amount of caramelized filing. 30-35 min in the oven, and the crust was perfect. It’s even better the day after.
Michael
Add a layer of goat cheese between the crust and the onions. Adds an umami zing that balances the richness of the onions. Also don’t skimp on the black pepper in the crust. Great, simple recipe with complex flavor. A hit in my house.
N in NC
This is delicious! I cut the salt in the crust back to 3/4 tsp, and also used some dried porcini mushrooms which were on hand and a very nice addition. Thank you for the recipe.
J Z
This onion galette was a monster hit. “When you make it again, just serve it with a simple salad.” The key was cooking the onions until a significant fond developed on the bottom of the pan. Then add the liquids and scrape the fond until it dissolves into the liquid. Cook off the liquid until the onions are of jam like consistency. Cool the onions before creating the galette.
Jonathan
The amount of sugar is concerning. I used only half a tablespoon and it was enough. Onions caramelize, so there is no need for that much sugar at all..otherwise a fine recipe
Tom
My French Canadian Grand-me're (1640 Breton immigration descendent) rolled the dough (made with a whole egg) 3/16" thick, cut them into 1 1/2" squares and slipped them into thickened boiled beef broth. They puffed up into an exquisite textural-taste to die for. She pronounced them (phonetically): "gull-ettes". Never knew of "galettes" until recently! And I'm 77! Thank you NYTime's Cooking.
jmack
Long time ago, in a place far away, we shared Thanksgiving with a neighbor who always brought a caramelized onion dish. He always carried the pan home, empty. The only thing I could glean from the cook was that he used onions, shallots and leeks. Which I think I will try for this recipe.
Arianna
You can certainly wrap it in plastic wrap and let it hang out in the fridge all night - letting it hydrate will give you a better texture when you eventually bake it.
Bradford
This was delicious! Great for a vegetarian Thanksgiving main. The only thing I'd suggest is to break up the Gruyère on the ingredients list the same way as the butter, since only 1 cup / 3 oz is supposed to go in the dough, with the other 1/3 cup / 1 oz used for topping. (But when I mistakenly added all 4 oz to the dough, it still turned out great!)
Steve
If ever a recipe called for mushrooms, this one does.
katrinahw
Meh! I wanted to love this galette but...the onions were not completely caramelized and were a little watery despite cooking for 20 additional minutes. Not sure if an onion weight would have helped but next time, and my SO wants a next time, I'll use three onions and cook them for longer. The pastry/dough was great. I've made French Onion Soup many times and the onions take along time to cook down: 40-45 minutes is not enough! Particularly if your onions are big and thus have more water.
karen koop
Have made this twice to rave reviews.. second time used 1:1 gluten free flour and couldn’t tell difference. I think caramelizing onions longer is a nice touch if you have time but not doing it didn’t seem to keep family and friends from scarfing it down!!
marion
1 cup = 120 grams1,5 = 1801 1/3 = 1601 cup = 240ml1/4 = 60ml
Ph' Ma
What is the weight of the "4 large sweet onions"?
kathyandzac
If you put all the gruyere in the dough, just add a few more tablespoons of ice cold water.
Julia in Loveland
Why try to cut onions in rings? The globe shape makes it diffcult, especially the last bit near the root. I cut mine pole-to-pole, then have a flat side down on the cutting board to make ice thin slices. The only time I mess with making perfect rings is for hamburgers , cuke and onion salad or bread and butter pickles.
Steve
Followed the recipe exactly, and it turned out quite good. My only input is that Gruyere cheese is quite expensive. I see other people substituting various cheeses, so perhaps someone could suggest an equivalent, less expensive cheese to use. Thanks to the person who posted the recipe, it is quite appreciated.
Excellent!
Veggi broth works just fine, use yellow onions not sweet, this is excellent!
Judy A
so yummy!
lauren
Made this over NYE weekend and it was delicious! I did make one slight modification and spread a very light layer of stone ground mustard (specifically Lusty Monk) on the pastry prior to adding the onions.
stephen d
The best. Fun to prepare, a wow to serve, and absolutely delicious. The rustic galette dough is much better here than puff pastry. I really don’t understand all the whining and tweaking — this recipe is a total winner.
David B.
I made this galette for the first time as part of our Christmas meal and it was a big hit!! I will definitely make it again. Before I made this I read the comments and someone warned to make sure to only use 1 cup of gruyere in the crust and save the remaining 1/3 cup for the topping (the ingredients list is confusing in this regard). I still goofed and put the whole 1 and 1/3 cups gruyere in the dough, but it still turned out just fine - the crust was just a bit cheesier.
Gary Lim
Just made this yesterday for a Christmas party, it was a huge hit! Everybody loved it! I didn't have Sherry, so I subbed it with Brandy which gave it a subtle floral taste, lovely! Other than that, I followed the recipe exactly. Thank you!
j
I use way more onions than this recipe calls for, an entire bag of 2kg (about 4,5 pounds) of onions. To caramelize the onions, I use the same method Julia Child uses for her French onion soup. The recipe can be found on YouTube, I recommend it! If there’s caramelized onions left over, put them in a small ziplock bag and press to flatten. Then freeze. Whenever you feel like making a decadent French onion grilled cheese, or just to add some umami to a recipe, break off some of the onion sheet.
Annie
Can I refrigerate dough for two days?
Marie
My son and I made this together: I made the pastry; he made the filling. I NEVER make pastry, but it was really easy. The video inspired me. The dish was absolutely delicious and I will try it again with mushrooms or cheese as a variation.
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