Caramelized Onion + Bleu Cheese Galette
Yield: 12 sweet + savory servings
*Some vegetable broths have soy.
• 1 RylieCakes pie dough
• 3 pounds onions
• 2 oz butter
• 12 oz white wine
• 8 oz vegetable broth
• 2 oz sugar
• 6 oz crumbled bleu cheese, be sure to buy GF bleu cheese – not all bleu cheeses are naturally GF
• 1-2 oz melted butter for crust
• Sprinkle of salt + pepper for crust
• 1-2 oz shredded parmesan for crust
Preheat the oven to 350°F.
1. Roll out pie dough to an oval/rectangular shape, it doesn’t have to be perfect. One side should be about 15-inch long. Transfer dough to a half sheet pan lined with parchment and refrigerate while preparing the filling.
2. Peel onions, cut into rings, and then cut the rings in half. Be sure to cut slices even in size – if some slices are too thin and others quite chunky, they won’t cook evenly.
3. Melt butter in a large saucepan over medium heat. Add onions and cook for 15 minutes, stirring occasionally. The onions will look piled high in the beginning but they will shrink as they cook.
4. Add wine, broth, and sugar to the pan. Cook onions over medium-low for 45 minutes to 1 hour until there is no liquid left in the bottom of the pan. Stir onions every 10 minutes or so. Do not turn heat up so the onions will cook faster, low and slow is the name of the game here.
5. Once all the liquid is gone, turn heat up to medium and cook onions for 10 more minutes, this will brown the edges just a smidgen more. Then remove pan from heat and let mixture cool.
6. Take out chilled pie dough and spoon cooked onions evenly over dough, leaving a 1-inch border around the edges.
7. Sprinkle bleu cheese evenly over the filling.
8. Fold border over filling. If you are having trouble lifting the pie dough off the sheet pan, use an offset spatula to help guide the dough.
9. Brush edges of dough with butter and sprinkle with salt, pepper, and parmesan.
10. Chill galette in refrigerator for 20 minutes then bake for 25 minutes or until edges are golden brown.
11. Serve warm when ready and enjoy 🙂
Note: Galettes pair well with soups, salads, and eggs, make great side dishes for breakfast and dinner alike, or are the perfect accompaniment to a charcuterie platter.