Dorie Greenspan’s Butter-Browned Onion Galette Recipe
Excerpted from Volume 30: Butter:
Onions are chameleons: Eat them raw and they’re like apples; cook them lightly and they soften and sweeten; cook them for a long time in butter and they turn darker and sweeter still, and as they caramelize, the butter takes on a nutlike flavor. They’re a marvel in this rustic open-faced galette, the French version of a crostata, which you could finish off with some lightly dressed arugula. Keep these caramelized onions in mind for other dishes. They’re great as a topping for a burger, layered into a grilled cheese sandwich and served as a bed for mashed potatoes or grilled meat.
Butter-Browned Onion Galette
1⁄2 stick (4 tablespoons) unsalted butter
2 large Vidalia onions—peeled, halved and thinly sliced
3 garlic cloves, minced
1 teaspoon fine sea salt
1 teaspoon sugar
3 rosemary sprigs
3 tablespoons grated Parmesan cheese
1 Sweet & Savory Butter Crust (*see recipe below), rolled out Parmesan shards
Freshly ground black pepper
1. In a large skillet over medium heat, melt the butter. Add the onions and garlic and cook, stirring, for 10 minutes. Turn the heat to low, stir in the salt, sugar and rosemary and cook, stirring often, until the onions color deeply, about 40 minutes. Don’t rush it! Season with pepper and remove the rosemary sprigs. Remove from the heat, set the skillet aside to cool and stir in the grated Parmesan.
2. Preheat the oven to 400°. Lay the crust out on a parchment-paper- or silicone-mat-lined baking sheet. Spread the onions over the crust leaving a 2-inch border. Gently lift the border up and fold it over the onions. If the dough is too cold and cracks, wait a few minutes. The dough will pleat and be uneven, and that’s just what you want.
3. Bake for 35 to 45 minutes, or until the crust and onions are toasty brown. Place the galette on a rack and let it cool for 10 minutes before scattering the Parmesan shards over the top. Cut the galette with a pizza wheel and serve.
Copyright © 2017 Short Stack Editions. Reprinted with permission from Short Stack Editions. All rights reserved.
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