Cheesy French Onion Galette with Flaky Herb Crust and More Pressure Cooker Goodies
A rustic and savory galette made with sweet caramelized onions, gooey Gruyère cheese, and a flaky herb crust—baked to perfection for brunch, lunch, or dinner!
Equipment
- 1 Food Processor for making crust
Ingredients
Galette Ingredients
- 4 large yellow onions thinly sliced
- 2 teaspoons kosher salt
- 6 oz Gruyère cheese shredded, divided
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 cups all-purpose flour unbleached, for dough
- ¾ cup cold unsalted butter cut in cubes
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- ½ cup dry sherry for deglazing
- 1 egg beaten with 1 tablespoon water (egg wash)
- 1 tablespoon apple cider vinegar
- 1 heaping teaspoon kosher salt for dough
- ¼ cup fresh chives roughly chopped
- ¼ cup fresh herbs rosemary, sage, thyme—destemmed
- 5-6 tablespoons ice water use as needed
- as needed flour for dusting
- as needed parchment paper for baking
Instructions
Instructions
- Melt butter and olive oil in a large skillet over medium heat. Add sliced onions and 2 teaspoon kosher salt. Cover and cook, stirring occasionally, until onions are softened (12-15 minutes).
- Uncover, reduce heat to medium-low, and continue stirring until deeply golden and caramelized (30-45 minutes).
- Add thyme and deglaze with dry sherry. Simmer until liquid is evaporated and onions are sticky. Cool completely before using.
- To make crust, pulse flour, herbs, and salt in food processor. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Add vinegar and ice water one tablespoon at a time until dough forms. Chill wrapped dough for at least 30 minutes.
- Roll dough into 14-inch circle on floured surface. Transfer to parchment-lined sheet. Layer half the shredded cheese, caramelized onions, then remaining cheese in center, leaving 2-inch border.
- Fold the crust edges over the filling, pleating as needed. Brush crust with egg wash.
- Bake in preheated oven at 425°F for 40-50 minutes until crust is golden brown and cheese is bubbly. Cool slightly before slicing.
Notes
For best results, let the galette rest before slicing. Pairs wonderfully with a crisp green salad.