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

Roast Beef Tenderloin

This recipe for beef tenderloin is perfectly seasoned, and it comes out juicy and fork-tender every time!

Beef tenderloin isn’t complicated to cook— with the right method it’s absolutely simple. In this recipe, I use a reverse sear for tender meat and a more consistent cook throughout. This beef is a delicious meal to enjoy on a special occasion.

slice of Roast Beef Tenderloin on a cutting board

What is Beef Tenderloin?

Beef tenderloin is a very lean tender piece of beef from under the backbone. This area of the animal doesn’t get a lot of use which makes it extra tender!

When served in single portions, tenderloin is cut across and known as filet mignon. When it’s cut from the center to form an even roast, it is sometimes called Chateaubriand.

It is possible to purchase a whole beef tenderloin or “filet” that includes the head, center, and tail. While this is definitely one of the most expensive cuts of beef it’s way less expensive to make it at home! Because of the hefty price tag, many home cooks feel intimidated by cooking it; however, there’s no need to worry!

With the reverse sear method below (and an instant-read thermometer) it comes out absolutely perfectly every single time.

Kitchen Recommendation

If you cook meat, a thermometer is one the most important tools in your kitchen!

Meat is expensive and this is a minimal investment that ensures the best cook on everything from steaks to beef to pork tenderloin. A $15 investment can ensure you cook all of your meats correctly!


BEEF TENDERLOIN This recipe calls for a 4-pound tenderloin. The time and temperature it’s cooked at depends on the weight (and a little bit on the shape).

SEASONINGS Since tenderloin doesn’t have a lot of marbling, it’s important to season it properly to enhance the flavor (and that it isn’t overcooked!). This simple seasoning blend really nails it with peppercorns, thyme, rosemary, kosher salt, and brown sugar.

OLIVE OIL Olive oil allows the seasoning mix to stick to the meat while cooking.

What is Reverse Sear?

When meat is seared, it is often cooked at a high temperature to brown the outside and then cooked at a lower temperature to the desired doneness.

In a reverse sear, the meat is slow cooked until tender and juicy and then it is cooked at a high temperature to get a browned crust… the reverse of searing meat.

This technique can be applied to steaks or other thick cuts of meat and the results are almost always perfection. A reverse sear makes for tender meat and you’ll get a more consistent cook throughout.


How to Cook Beef Tenderloin

This easy method features a long and slow cook time. Searing it in the oven at the end makes tenderloin come out deliciously juicy and fork-tender!

  1. Allow meat to rest at room temperature for 1 hour, preheat oven according to the recipe below.
  2. With a flexible, sharp-tipped knife, lift a 1-inch section of the fat & silver skin, poking the knife all the way through. Gently run the knife under the fat section in 1-inch strips, peeling it off as you go.

slicing skin off beef to make Roast Beef Tenderloin

  1. Pat roast dry and tie at 1-inch intervals with kitchen twine.

tieing string around beef to make Roast Beef Tenderloin

  1. Rub the roast with oil and roll in herbs, salt & black pepper.

taking the temperature of Roast Beef Tenderloin

  1. Insert a thermometer into the center of the roast and place in the oven. Cook just until it reaches 120°F. Remove from the oven immediately.
  2. While the roast rests for 10-15 minutes, preheat oven to a searing temperature of 450°F.
  3. Place roast back in oven and sear until internal temperature reaches 125-130°F (or desired temperature below).
  4. Remove promptly and allow to rest again, loosely covered with foil. This allows the juices to redistribute.

Roast Beef Tenderloin after cooking

Beef Tenderloin Temperatures

  • Rare 120 – 125°F Bight red center
  • Medium Rare 130 – 135°F Dark pink center
  • Medium 140 – 145°F Pink center
  • Medium Well 150 – 155°F Browned center with very little pink
  • Well Done 160°F

close up of Roast Beef Tenderloin on a plate

What to Serve with Beef Tenderloin

Serve beef tenderloin with a vegetable and some type of mashed potatoes for the perfect meal. We love to add a caesar salad and garlic bread. After all, beef tenderloin deserves some special treatment when it comes to side dishes!



slices of Roast Beef Tenderloin on a cutting board


  • Invest in a meat thermometer, it’s essential for cooking meat to tender perfection. Cutting into meat to check for doneness, without letting it rest lets all the juices out, and makes the meat tougher and less flavorful.
  • To ensure the perfect crust on a tenderloin:
    • let the beef come to room temperature before roasting.
    • dab dry before oiling and seasoning
    • salt just before cooking
  • Do not overcook.
  • Be sure to rest before cutting.
  • Try making a horseradish sauce to serve with tenderloin—or just enjoy it as is.

Did you make this Roast Beef Tenderloin? Be sure to leave a rating and a comment below! 

plated Roast Beef Tenderloin with potatoes and asparagus

Roast Beef Tenderloin

Tender, juicy, and fork-tender, this beef tenderloin is the king of all cuts of beef!
Course Beef, Dinner, Entree, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Resting Time 20 minutes
Total Time 2 hours 5 minutes
Servings 6
Calories 874
Author Holly Nilsson


  • 4 pound beef tenderloin
  • 2 tablespoons freshly cracked peppercorns or to taste
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon brown sugar
  • 2 tablespoons olive oil


  • Remove tenderloin from the fridge 60 minutes before cooking.
  • Preheat oven to 225°F.
  • To prepare roast, cut off fat and any silver skin. Tie the roast.
  • Combine peppercorns, rosemary, thyme leaves, kosher salt, and brown sugar in a small bowl.
  • Dab the tenderloin dry with paper towels, rub the outside with olive oil, and sprinkle with the herb mixture.
  • Place tenderloin on a rimmed baking sheet and bake until internal temperature reaches 120°F, about 60-70 minutes.
  • Remove from the oven and rest 10-15 minutes. While the roast is resting, turn the oven up to 450°F.
  • Place the roast back into the oven and cook until it reaches 125-130°F, about 25-35 minutes.
  • Rest 10 minutes before serving.


A meat thermometer is essential for cooking meat to perfection.

Let the beef come to room temperature before roasting.

Dab dry before oiling and seasoning

Salt just before cooking

Do not overcook. 

Be sure to rest before cutting.

  • Rare 120 – 125°F Bight red center
  • Medium Rare 130 – 135°F Dark pink center
  • Medium 140 – 145°F Pink center
  • Medium Well 150 – 155°F Browned center with very little pink
  • Well Done 160°F


Calories: 874 | Carbohydrates: 1g | Protein: 55g | Fat: 71g | Saturated Fat: 28g | Cholesterol: 212mg | Sodium: 1311mg | Potassium: 932mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 7mg
Roast Beef Tenderloin with slices and a title
close up of Roast Beef Tenderloin with writing
plated Roast Beef Tenderloin with a title

sliced Roast Beef Tenderloin with a title

Originally posted at Spend with Pennies