A few simple ingredients and time transform into this delicious French Onion Galette.
Buttery, flaky pie crust, ooey gooey cheese and caramelized onions: a match made in Heaven.
More than Just Comfort Food
This dish isn’t just about deliciousness, although it certainly delivers on that front. Onions are packed with vitamins, minerals, and fiber. A medium onion provides a significant portion of your daily Vitamin C needs, boosting your immune system, collagen production, and iron absorption…and this recipe uses four. Onions are rich in antioxidants, including at least 17 types of flavonoids. These compounds protect your cells from damage and may help prevent diseases like cancer, diabetes, and heart disease. Red onions, in particular, are high in anthocyanins, which have been linked to protection against diabetes and certain cancers
French Onion Galette, What You’ll Need:
Crust
- ½-¾ cup sourdough discard cold, stirred down
- ¾ cup flour
- 5 Tbsp butter, cold + cubed
- ½ tsp salt
- ½ tsp sugar
Filling
- 1 Tbsp olive oil
- 4 large onions*, thinly sliced
- 2 Tbsp butter
- 1 tsp sugar or honey
- 1 Tbsp balsamic vinegar
- Splash white wine
- ½ cup broth (chicken or beef for best flavour)
- Thyme, Salt, Pepper
- ½ cup cream cheese, room temperature (or other soft, spreadable cheese)
- 1 cup cheddar cheese, shredded
If you don’t have a sourdough starter or you’re all out of discard, you can use your favourite pie crust recipe instead. If you don’t have a sourdough starter, I highly recommend you start one! It makes all your baked goods more nutritious and easier to digest.
French Onion Galette
Ingredients
Crust
- ½-¾ cup sourdough discard cold, stirred down
- ¾ cup flour all purpose
- 5 Tbsp butter cold + cubed
- ½ tsp salt
- ½ tsp sugar
Filling
- 1 Tbsp olive oil
- 4 large onions* thinly sliced
- 2 Tbsp butter
- 1 tsp sugar or honey
- 1/4 cup white wine
- ½ cup broth chicken or beef for best flavour
- Thyme
- Salt
- Pepper
- ½ cup cream cheese room temperature (or other soft, spreadable cheese)
- 1 cup cheddar cheese shredded
Instructions
- In a food processor, pulse together flour, salt and sugar. Add butter and pulse until combined (you should still see pea sized pieces of butter). Start with ½ cup of sourdough discard. Pour over flour mixture and pulse until dough comes together. If dough isn't coming together, add more discard until it does. Press dough into a disc and refrigerate, covered, for at least one hour.
- Meanwhile, heat olive oil in a large skillet. Add onions and stir to coat. When onions are soft and translucent, sprinkle with sugar, balsalmic vinegar, salt and pepper. Cook on medium low until onions caramelize. Deglaze the pan with white wine. Pour in broth. Add thyme. Increase heat to medium high and cook until the liquid has reduced and you have a thick consistency.
- Preheat oven to 375.
- Atop a silicone baking mat or parchment paper, roll dough into a large circle. Spread with softened cream cheese, stopping about 2” from the edge. Sprinkle with cheddar cheese. Spoon the onion filling over top. Fold the crust up around the filling.
- Bake for 30 minutes, or until the crust is golden brown. Allow to cool for 20 minutes before serving.
Notes
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