French Onion Soup and Apple Galette

A rustic galette filled with sweet caramelized onions, tart apples, and nutty Gruyere cheese, reminiscent of French onion soup.

Prep Time

20 minutes

Total Time

60 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.38/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dessert•Soup

Cuisine:

French

Ingredients

Servings

1.3cupsAll-Purpose Flour(plus more for dusting)

£0.25

0.5cupCold Unsalted Butter(cut into small cubes)

£1.30

4tablespoonsIce Water(or as needed)

0.3teaspoonSalt

£1.30

2Large Yellow Onions(thinly sliced)

£0.80

2Granny Smith Apples(peeled, cored, and thinly sliced)

£1.00

4ouncesGruyere Cheese(shredded)

£2.50

2tablespoonsButter(for caramelizing onions)

£1.30

1tablespoonBrown Sugar(for caramelizing onions)

£0.05

1teaspoonBalsamic Vinegar(for caramelizing onions)

£0.05

1tablespoonFresh Thyme Leaves(chopped)

£0.50

1Egg(for egg wash)

£0.30

1tablespoonWater(for egg wash)

1tablespoonOlive Oil

£0.15

To TasteBlack Pepper

£0.02

Total Cost

£9.52

£2.38 per serving

Instructions

1.
**Make the Dough:** In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2.
**Caramelize the Onions:** Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and cook, stirring occasionally, until softened and deeply golden brown, about 25-30 minutes. Stir in brown sugar and balsamic vinegar during the last 5 minutes of cooking. Remove from heat and stir in fresh thyme. Season with salt and pepper.
3.
**Assemble the Galette:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
4.
Spread the caramelized onions evenly over the dough, leaving a 2-inch border. Arrange apple slices on top of the onions. Sprinkle with shredded Gruyere cheese.
5.
Fold the edges of the dough over the filling, pleating as you go. In a small bowl, whisk together the egg and water for the egg wash. Brush the egg wash over the crust.
6.
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before slicing and serving.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

38g

54% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

20 g

22% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a richer flavor, use a combination of Gruyere and Parmesan cheese.

If the crust is browning too quickly, tent the galette with foil during the last 10-15 minutes of baking.

Serve warm or at room temperature. A dollop of crème fraîche or sour cream complements the flavors nicely.

Cooking Equipment

Oven

Stovetop

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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French Onion Soup and Apple Galette

Ingredients

Instructions