French Onion Galette.
This french onion galette is a super fancy yet simple meal. Gruyere thyme crust is filled with caramelized onions and baked until cozy, warm, satisfying and delicious. Serve with a greens salad for the perfect plate!
Here’s a fancy fun option you can make for special dinner!
This french onion galette is the epitome of fancy… yet simple. It’s not overly complicated but it looks beautiful and tastes amazing. Caramelized onions are baked in a gruyere thyme crust until everything is golden and flaky and crisp and wonderful. And then served warm with parmesan cheese. It’s such a lovely bite!
If you’re not into making the traditional Thanksgiving meal or you don’t care for the classic dishes, I suggest making something special like this french onion galette!
It checks all the boxes. If you serve something like this with a big greens salad and dessert? Hello, super fancy.
And it’s not that difficult. It’s delicious. Everyone loves it. And leftovers are good too!
It’s all about having a nice meal for yourself and that’s what we’re doing with this incredible galette.
It’s no secret that I love galettes – they are so much easier than pie, with their rustic crust and all. They are quicker than pie, more forgiving and just as delicious. I love that they can be sweet or savory, and in the winter, I adore a savory one. I have many recipes on the blog! Like my winter vegetable galette from last year? Pure comfort food. Heaven on a plate. Cozy, satisfying and impressive.
Let’s get into it!
The crust… oh my gosh. We have a gruyere thyme crust that is flaky, buttery, savory and so incredible. It’s the perfect base for the caramelized onions. Plus, it takes on a lot of the flavors of french onion soup, right here in the crust! I use the crust from mother lovett and it’s a piece of cake. You can make it ahead of time, but in case you don’t, it only needs 30 minutes to chill in the fridge.
When it comes to the onions, let them get caramely but not so, so dark. I do still caramelize them for an hour or so, but I don’t take them as deep as I normally would. This is because they are still going to cook in the oven a bit and you don’t want them to burn. You can see the difference in my photos! A light caramelization before they bake, then they get deeply golden in the crust.
The onions go directly on the gruyere thyme dough, which is already piled with some extra gruyere. Then you fold up the sides and BOOM. It’s done. Sprinkle that entire thing with parmesan, brush the crust with some egg wash for shine and bake it.
Not only will your house smell like heaven (I’d like a french onion candle please), but it will come out sparkling! This is one of the most divine, appealing things you can serve to guests. Or yourself, let’s be real.
I let this cool and set for 20 minutes or so. This allows it to be served in slices that don’t fall apart. Sprinkle with some parm. Obsessed is an understatement!
This is a warming, cozy meal that isn’t soup or pasta. It has all the feels of a comforting dish, but wrapped up in an elegant package. LOVE it.
And it’s the perfect meal to celebrate a special occasion or make dinner feel like a treat.
French Onion Galette
French Onion Galette
- Heat the butter in a large skillet over medium heat. Add the onions with a big pinch of salt. Cook, stirring often, over medium heat, just until the onions start to soften, for 10 to 15 minutes. Reduce the heat to low and cook, stirring often, until the onions are golden and caramelized, about 45 to 60 minutes, or even longer. Don’t get them too dark, as they will cook more in the oven. Look at my photos above for reference. While the onions cook, prepare the crust.
- Add the flour, sugar, salt and thyme to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces and grated cheese into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough and wrap it in plastic wrap. Refrigerate one dough for 30 minutes.
- Preheat the oven to 400 degrees F.
- Remove the crust from the fridge. Roll the crust into a… “rustic” shape – no shape necessary really – until it is about ¼ inch thick. Place the dough on a parchment-lined baking sheet. Sprinkle the other 4 ounces of gruyere to the crust, leaving a 2 inch border at the edges. Sprinkle on some dried thyme. Top with the caramelized onions. Fold the edges of the crust up. Brush the crust with the beaten egg wash.
- Bake the galette until the crust is golden, about 40 to 45 minutes. Remove, let cool slightly and sprinkle with thyme. Serve immediately.
That caramelized goodness is everything!