French Onion Galette

If you love French Onion Soup, then this rustic French Onion Galette is for you; caramelized onions with Gruyere cheese and thyme on a flaky crust. Très délicieux.

Whole French Onion Galette on a Baking Sheet

The term galette has a loose definition that is tied to the French word galet, meaning a smooth, flat pebble. A reach into history and many consider that the very earliest breads were indeed galettes—simple, unleavened breads made by smearing thick cereal paste on hot stones. An early tradition that has been much improved with a dish like this French Onion Galette.

By definition a galette is any flat, round pastry or cake-like creation. Although this can include round, shortbread-like butter cookies, thin buckwheat crêpes or something as simple as potato cakes; that is not what I typically think of when I consider making a galette.

For me a galette is much like a tart but has a very free-form crust. It is a pastry dough used more like a pizza and typically the sides are rolled back up over the filling to constitute a crust of sorts. While the edges can remain flat, I don’t do that because I want to contain any juices that might flow from whatever I’m putting into the galette. 

Italian cooks use the term crostata in place of galette but the only crostata I’ve made has more of a shortbread crust. This Cherry Ricotta Crostata would be perfect this time of year with fresh cherries so plentiful in the market; you must try it too!

Galettes can be either sweet or savory…whatever you can put into a pie…you can probably put the same into a galette.

One of the beauties of this rustic tart is how easy the crust is…there is no crimping. While I long ago mastered a technique I can’t even describe, I would literally have to show you you how I crimp, but I do think it’s easy. Still, for many that dexterity is harder and galette to the rescue…it’s look great too, doesn’t it? Win-win!

French Onion Galette Sliced on a Cutting Board

The idea to make this dish was pretty simple…I am in a Facebook group that discusses trends in food and food history and well, lots of food culture. Someone posted about this French Onion Galette from The Kitchn not too long ago and I had recently made a big batch of Instant Pot Caramelized Onions so I was on it within minutes.

The recipe included in this post includes directions for stovetop cooking of your onions but if you want to jumpstart them, try making them first in your pressure cooker and then following the rest of the steps according to the recipe that follows at the bottom of the page.

While I will often use less expensive Swiss cheese when I make French Onion Soup, I luckily happened to actually have Gruyere in my fridge and it does add something extra delicious and nutty. Still, by all means use Swiss too if that’s what you prefer or have on hand; it will be great.

French Onion Galette Slices on a White Plate Served with a Salad

True confession? I’ve made this a couple of times and while I seriously love a ‘from scratch’ dough, I don’t always use them. I’m sure the pie dough police would have my head but I like blending a bit of convenience with something homemade so I always keep a package of Pillsbury’s Pie dough discs in my fridge.

You simple let one thaw and the next step is…well, there is no next step, you’re ready to go. They are a great time saver for busy families and I promise no one has ever returned a pie, a quiche, or a galette slice that I’ve served that uses one. Give yourself a break today, buy a couple!

The one thing I did though when I used a purchased crust for this French Onion Galette was to sprinkle it with black pepper to simulate the recipe for the dough from scratch; that black pepper with the onions and Gruyere is a very good thing.

PIN IT! ‘French Onion Galette’

French Onion Galette Sliced, on a Bread Board

Slices of French Onion Galette on a White Plate

Yield: 6 Servings

French Onion Galette

French Onion Galette Sliced, on a Bread Board

If you love French Onion Soup, then this rustic French Onion Galette
is for you; caramelized onions with Gruyere cheese and thyme on a flaky crust.

Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Total Time
2 hours


For the crust

  • 8 tablespoons (1 stick) cold unsalted butter
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 cup plus 3 tablespoons ice water

For the Filling and Assembly

  • 3 pounds yellow onions (about 3 large or 6 medium)
  • 10 sprigs fresh thyme
  • 3 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces Gruyère cheese
  • 1/4 cup dry white wine
  • 2 teaspoons balsamic or sherry vinegar
  • 2 teaspoons Dijon mustard


Make the Crust

  1. Freeze 1 stick cold unsalted butter until firm, about 15 minutes. Meanwhile, whisk 1 1/2 cups all-purpose flour, 1 teaspoon black pepper, and 1/2 teaspoon kosher salt together in a large bowl.
  2. Place a box grater over a small piece of parchment paper, cutting board, or large plate. Grate the butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into 5 to 6 small pieces. Reserve the grater (no need to clean).
  3. Transfer the butter to the dry ingredients and reserve the parchment paper. Use your fingers to toss the butter in the flour, breaking up any clumps, until evenly coated.
  4. Drizzle 1/4 cup plus 3 tablespoon ice water over the butter-flour mixture. Use a fork or your hands to combine and lightly mix until a rough dough ball forms; do not overwork the dough.
  5. Turn the dough out onto a large piece of plastic wrap. Use the palm of your hand to quickly gather and press the mound into a thick disk. Wrap in the plastic wrap and refrigerate while you prepare the filling, at least 1 hour.

Make the Filling

  1. Halve and thinly slice 3 pounds yellow onions (about 11 cups). Strip the leaves from 10 fresh thyme sprigs.
  2. Melt 3 tablespoons unsalted butter in a 12-inch or larger, preferably high-sided, skillet over medium heat. Add the onions, half of the thyme leaves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring frequently with a wooden spoon and reducing the heat if the onions start to burn, until the onions have reduced by over half, are very soft, and deep golden brown, 45 to 60 minutes.
  3. Meanwhile, grate 6 ounces Gruyère cheese on the large holes of the box grater onto the reserved parchment paper (about 1 1/2 cups).
  4. Pour 1/4 cup dry white wine over the caramelized onions. Scrape up any browned bits on the bottom of the pan and continue to stir until the wine has evaporated, about 1 minute. Remove from the heat and stir in 2 teaspoons balsamic or sherry vinegar.

Assemble and Bake the Galette

Arrange a rack in the middle of the oven and heat the oven to 400°F. Prepare a sheet of parchment paper about the size of a baking sheet. Lightly dust the parchment with all-purpose flour.

Unwrap the dough and place it on the prepared parchment paper. Sprinkle the dough with more flour and, using a rolling pin, roll it out into a round about 12 inches wide. Carefully transfer the parchment paper, with the rolled-out dough on it, onto a baking sheet.

Spread 2 teaspoons Dijon mustard evenly onto the dough with the back of a spoon or a butter knife, leaving a 1 1/2- to 2-inch border. Sprinkle half of the cheese onto the mustard. Spoon the caramelized onions onto the cheese.

Gently fold the edges of the dough over the filling, pleating it about every 2 inches. Sprinkle the remaining cheese on top. (Don’t worry if some of the cheese gets on the crust — it will just result in some nice, golden-brown crispy bits like French onion soup!)

Bake until the crust is firm and golden-brown, and the cheese is melted and browned in spots, about 35 minutes. Let the galette cool for at least 5 to 10 minutes before serving. Garnish with the remaining thyme leaves and serve warm or at room temperature, cut into wedges.


Storage: Wrap leftovers tightly in plastic wrap and refrigerate for up to 4 days. Re-warm in a 300°F oven.

Make ahead: The dough and caramelized onions can be made a day ahead of time. Store both in the refrigerator and let the onions sit at room temperature while the oven preheats before rolling out the dough and assembling.


Originally posted at Creative Culinary

French Onion Veggie Burger

This French Onion Veggie Burger is a veggie version of the delicious Avalon Burger from Ted’s Montana Grill. It’s all about the condiments!

French Onion Veggie Burger with Caramelized Onions Served on ArugulaOnion Veggie Burger with Caramelized Onions Served on Arugula

Our challenge this month for Progressive Eats is to make a ‘copycat’ version of a restaurant dish. I followed that guideline but went a step further and took the delicious Avalon Burger I had enjoyed at Ted’s Montana Grill and turned it into something lighter and leaner, this French Onion Veggie Burger.

To be clear I am calling this a Veggie burger but it’s not strictly vegetarian, although that would be easy enough to achieve. I added some bacon to the Caramelized Onions; you can skip those if  you want to eliminate all meat and use a vegetarian cheese to replace the Gruyere if strict enough to avoid rennet.

French Onion Veggie Burger with Caramelized Onions and Bacon

I only recently made my first veggie burger, this Greek Veggie Burger; it was so good that I’m now determined to craft a couple of delicious versions to keep stocked in my freezer and share with friends.

I’m not turning to a vegetarian diet, but I am limiting most red meat and pork from my diet but I’m not steadfast either. If the spirit moves me, and a burger at Ted’s might do it, I’ll have a burger or my favorite Ribeye Steak. I’m reminded of my friend Susan, The Wimpy Vegetarian. She is not so strict that she won’t veer; yeah, that’s my goal too.

French Onion Veggie Burger with Caramelized Onions

The only real change is that I eliminated some of the spices and sun-dried tomatoes from that version and added caramelized onions instead. It was enough to give it a different flavor profile and then the good stuff came on top.

Because the Greek burger turned out so nicely, I stuck to pretty much the same base for this one, only changing up some seasoning. The ingredients include the following; a somewhat long list but also pretty much pantry staples…except maybe my favorite Tri-Color Beans. Seriously get them (but if not, use what you have!).

What you’ll need:

  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped (about 3 cups)
  • 1/2 cup white wine
  • 2 large garlic clove, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 cup tri color beans
  • 1 & 1/2 tsp Worcestershire sauce
  • 3/4 cup breadcrumbs
  • 1 large egg, whisked
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup yellow cornmeal
  • 1/2 cup shredded Gruyère cheese

I melted Gruyere cheese on top and smeared it with my homemade Roasted Garlic Aioli before topping it with my Caramelized Onions in the Instant Pot. If you don’t have an instant pot, no worries, but you will need additional time to get the onions caramelized in a pot on the stove-top so plan ahead for that.

Altogether it is such a great burger you might forget it’s veggie too or even enjoy it more simply because it is!

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Copycat Recipes, and our host is Karen who blogs at Karen’s Kitchen Stories

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious copycat inspired dishes!

CopyCat Recipes




Main Courses

Side Dish


PIN IT! ‘French Onion Veggie Burger’

French Onion Veggie Burger with Caramelized Onions Served on Arugula

French Onion Veggie Burger with Caramelized Onions

Yield: 4-6 Burgers

French Onion Veggie Burger

French Onion Veggie Burger with Caramelized Onions

A delicious twist on French Onion, these veggie patties have caramelized onions in them and on them!

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes


See Notes for Links to Recipe for Garlic Aioli and Caramelized Onions

  • 2 tablespoons olive oil, divided 
  • 1 large onion, chopped (about 3 cups)
  • 1/2 cup white wine
  • 2 large garlic clove, chopped
  • 1 cup tri color beans
  • 1 & 1/2 teaspoon Worcestershire sauce
  • 3/4 cup breadcrumbs
  • 1 large egg, whisked
  • 2 teaspoons fresh thyme leaves
  • 1/2 – 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded Gruyère cheese
  • 1/2 cup yellow cornmeal (to cover before frying)
  • Oil for frying – Olive or Safflower Oil


    1. Put cornmeal on a shallow plate, and coat burgers evenly.
    2. Heat 1 tablespoon oil over medium-high heat in a skillet; turn down to medium, and cook onion, stirring occasionally, about 15 minutes or until golden brown.
    3. Add wine and continue cooking til absorbed. Add garlic and thyme, stirring, about 2-3 minutes. Remove from heat, and let cool.
    4. Combine beans, Worcestershire Sauce, breadcrumbs, egg, salt, and pepper in processor and processor til still slightly chunky.
    5. Add the onion mixture and mix with a spoon until well-combined. Form mixture into 6 patties (about 1/2 cup each). Put cornmeal on a shallow plate, and coat burgers evenly.
    6. Heat remaining 1 tablespoon oil in a nonstick skillet over medium heat, and cook burgers about 5 minutes or until golden brown on underside.
    7. Flip burgers, and top with cheese. Cook about 5 minutes more, covered, or until golden brown and cheese is melted. Serve burgers on arugula and top them with the garlic aioli topped with caramelized onions.

Originally posted at Creative Culinary