If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: All the flavors you love in French Onion Soup transformed into a savory galette —Christina Spleen
- 1 Galette Crust
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 2 yellow onions, thinly sliced
- 2 teaspoons dried thyme
- 1 pinch salt and pepper
- 2 pieces bacon, baked at 425 for 8 minutes
- 1 cup gruyere, grated
- 1 egg , beaten with water for egg wash
- .5 cups fresh arugula
- Prepare the Galette dough. I followed the crust from this recipe on Food52, swapping Gruyere for Parmesan: https://food52.com/recipes/37416-tomato-plum-galette-with-black-pepper-parmesan-crust
- Preheat the oven to 425.
- Melt butter in saucepan on low, and throw in the sliced onions. Add the olive oil and stir until the onions are well coated in oil and butter
- Let the onions hang out in the suacepan for ~30-40 minutes, stirring every now and then. I suggest watching something on netflix while this happens. Season with dried thyme and salt and pepper
- Roll out the galette dough using rolling pin/hands
- Spread out 3/4 cup gruyere on the dough, leaving a 1 inch margin around the dough edges.
- Place those beautiful caramelized onions over the cheese and sprinkle with the chopped bacon
- Fold in the edges of the dough, and brush with egg wash.
- Bake for 25-30 minutes until the crust is golden brown
- Serve with fresh arugula, more gruyere, and fresh cracked pepper as desired
- This recipe was entered in the contest for The Best Thing You Ate This Year