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French Onion Galette

French Onion Galette

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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

*I prefer sweet, red, or a combination