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Caramelized Onion and Gruyere Galette

  • Yield: 4 slices 1x




  • 1 1/2 cups all-purpose flour
  • 1/4 cup finely ground white cornmeal
  • 2 tbs white sugar
  • 1/4 tsp salt
  • 1 stick (8 Tbs) cold unsalted butter (cubed)
  • 1/4 cup ice water (divided)
  • 1 cup gruyere cheese (grated)

Onion filling

  • 2 large sweet onions (sliced into 1/2 inch thick rings, separated)
  • 2 tbs butter
  • 4 sprigs fresh thyme (leaves removed, chopped)
  • 1/8 tsp black pepper
  • 1 cup veggie or beef broth
  • 1/4 cup dry sherry or white wine
  • 1/3 cup gruyere cheese (grated)
  • 2 Sprigs thyme (GARNISH)



  1. In a large skillet, melt the butter over medium-high heat
  2. Add the onions, thyme, salt, and black pepper.
  3. Cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20-25 minutes.
  4. Reduce the heat to medium, add the broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mxiture is still saucy, 15-18 minutes.
  5. Transfer to a bowl and set aside to cool for at least 30 minutes.


  1. Pulse the flour, cornmeal, sugar, and salt together in a food processor fitted with the blade attachment until combined.
  2. Add the butter and pulse until the mixture resembles coarse crumbs, 7-10 pulses. (Its ok if there are few large pieces of butter remaining)
  3. Add in the gruyere cheese.
  4. Drizzle in 2 tbs of the ice water and pulse until the dough is crumbly in texture but holds together when squeezed.
  5. If the mixture is dry, pulse in up to 2 more tbs of ice water, 1 tbs at a time.
  6. Turn the dough out onto a piece of plastic wrap.
  7. Flatten into a disk and wrap completely with the plastic wrap.
  8. Refrigerate for 30 minutes to 1 hour.

Making the Galette

  1. Preheat the oven to 375 degrees.
  2. Unwrap the dough and place it on a piece of parchment paper.
  3. Cover with a second piece of parchment paper.
  4. Using a rolling pin, roll the dough into a 12 inch round about 1/8 inch thick.
  5. Slide the parchment paper with the dough onto a baking sheet and remove the top layer of parchment paper.
  6. Pile the cooled onions onto the dough, slightly mounding it in the center and leaving a 2 inch border around the edge.
  7. Fold the edges of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough.
  8. Beat an egg with a small amount of water and brush the crust.
  9. Bake until the crust is deep golden-brown and the onion is cooked, 30-35 minutes, turning once halfway through the baking.
  10. Remove the galette from the oven and sprinkle the remianing grated gruyere on the crust.
  11. Bake another 4 minutes to melt the cheese
  12. Remove and let rest for 10 minutes before slicing.
  13. Garnish with remaining thyme when serving.


Source: kitchn (pastry), Times Cooking (filling)


  • Category: Main Dish, Side Dish
  • Cuisine: American
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