Caramelized Onion Galette with Parmigiano Cream, delightfully sweet and savory. A buttery, light and crumbly galette envelops a rich and smooth Parmigiano Cream, including soft, sweet onions, caramelized to perfection. For your next fancy dinner or holiday gathering, this galette will surely impress everybody.
Song of the day: Guiding Light by Mumford & Sons
I have been spoiled by Loreto with his gourmet breakfasts and scrumptious dinners. When somebody asks me if I cook, I always answer that I do, sometimes, but I am mostly the baker in the house, the awesome cook is my lovely husband.
Most of the times, though, we cook together, and that is such a pleasure to share our small kitchen, bumping into each other, saying "excuse me" or "coming through", or sometimes just colliding because we were so concentrated on what we were doing and one of the two (well, I'd say, me, lol), forgot to say those two words. And then we burst into a laugh and say "what we would do in a bigger kitchen, we would get lost!"
And then there are those nights when I make homemade pasta, pizza, some traditional Italian dishes, or I bake something. Those times I get to wear the cook apron and surprise Loreto with a nice dinner.
A lady and her books
That I've always loved books and reading is not a mystery to anyone. The amount of books displayed in my apartment in Rome and in our house in Canada is impressive, and some I also left at my parents' place. I do rent some from the Edmonton Public Library, but it's not the same as I have to bring them back. I am a book hoarder, lol.
To add to the books that I have, there are wonderful cookbooks, constant inspiration, and delight.
Caramelized Onion Galette
On the menu, tonight, a Caramelized Onion Galette with Parmigiano Cream from the latest Dorie Greenspan's cookbook "Everyday Dorie". The book is filled with so many good recipes that you would want to start cooking as you flip through the pages. My choice, of course, went on a savory galette, with just the right amount of sweetness.
Making the galette dough was not a problem and just my cup of tea. As a matter of fact, with the aid of a food processor, it came together in a wink. I made the galette dough the day before and let it rest in the fridge since I already knew that the main effort would be caramelizing the onions.
The Caramelized Onions
The morning after, I did ask for Loreto's help before he went to work. I bat my eyelashes, and with a soft voice, I asked him if he could veeery kindly peel and chop for me two pounds (almost 1 kilo!) of sweet onions. He was crying at the end, but he was also a happy camper knowing what he would come home to. A delightful Caramelized Onion Galette with Parmigiano Cream. (Everybody should know by now that Loreto and onions are two peas in a pod, lol!).
Patience is not my strongest virtue, but let me tell you, caramelizing onions is not a task you want to rush. They need time, a looong time. Dorie Greenspan had suggested that maybe 40 minutes cooking time wouldn't be enough. In my pan, on low heat, stirring now and then, it took me 1 hour and 05 minutes to reach that beautiful maple color.
To your rescue, you can make the onions up to three days ahead and leave them in the fridge. Actually, you can make all three components of this Galette ahead of time, and the day you want it ready, you just need to assemble.
The Parmigiano cream is fast to make and pretty easy. It brings such a nice contrast. Its saltiness and umami flavor balance the overall sweetness of the galette.
Loreto was very happy coming home to the smell of caramelized onion. I love watching him as he bites in. His eyes closed and that look of bliss gently exudes from his expression.
He described them as having this wonderful crust crispy yet tender and full of buttery flavor. Then in comes the onions, soft, velvety and so sultry with their sweet caramel flavor.
Also loved how the Parmigiano cream and how it came in so subtly with its acidity to balance the sweetness of this galette! I know he loved it because he went for seconds! So proud was he that he took some to share at work with his foodie co-worker.
Enjoy and Happy Holidays!Print
For the Galette crust:
- 1 ½ cups (204 g) unbleached all-purpose flour
- 1 Tbsp sugar
- ½ tsp sea salt
- 1 stick (8 Tbsp, 113 g) cold unsalted butter, cubed
- ¼ cup ice cold water
For the Onions:
- 2 pounds (about 900 g) sweet onions
- 4 Tbsp (57 g) unsalted butter
- 2 garlic cloves, germ removed, minced
- 1 tsp sugar
- rosemary, thyme, oregano (fresh or dried)
- 1 tsp sea salt
- freshly ground pepper
For the Parmigiano Cream:
- ⅓ cup (75 g) mascarpone, at room temperature
- 2 Tbsp milk
- ⅓ cup (33 g) grated Parmigiano
- salt and pepper to taste
- In a food processor, add the flour, sugar, and salt and pulse a couple of times to blend.
- Add the cubed butter a little at a time over the dry ingredients and pulse until the butter is cut into the flour.
- Add a little of the ice cold water and pulse, add some more and pulse. Continue until all the water is in, pulsing and stopping to scrape the sides of the bowl, until the dough forms curds that hold together when you pinch them.
- Turn the dough onto a surface and knead it gently just to bring it together. Form it into a ball, wrap in plastic and set in the fridge to rest for at least 2 hours or overnight.
- After that time, leave it at room temperature for about 10 minutes, then roll it in between two sheets of parchment paper, into a circle about 11 inches in diameter.
- Slide the parchment onto a baking sheet. If you're not using it right away, put it back in the fridge, and when you're ready, leave it on the counter for a few minutes just so it is pliable enough to lift and fold without cracking.
- Cut the onions in half from top to bottom. Place each onion half cut side down on a cutting board, slice it in half the long way and then cut it crosswise into thin slices. Put the onions in a colander, rinse under cold water, then pat dry.
- Melt the butter in a large skillet over medium heat. Add the onions and garlic, stir to coat with butter and cook, stirring for about 5 minutes, until the onions begin to soften.
- Add the sugar, the herbs, and reduce the heat to low. Cook, stirring frequently, until the onions are caramelized and their color is the color of maple syrup. It will take from 40 minutes to a little more than 1 hour, do not rush the process.
- When the onions are caramelized, season with salt and pepper and turn into a bowl to let cool. Set aside.
- In a small pot over very low heat, add the mascarpone and milk and stir with a flexible spatula just until blended. Turn off heat. Stir in the grated Parmigiano and season with a touch of salt and pepper.
Assemble the Galette:
- Center a rack in the oven and preheat to 400° F (200° C ).
- Take the baking sheet with the galette dough on the bottom sheet of the parchment. Spread the Parmigiano cream over the dough leaving a couple of inches at the border.
- Spread the onions over the cream.
- Lift the bare border of dough and fold and pleat it over the onions.
- At this point, you can refrigerate the assembled galette for a few hours before baking and bake it straight from the fridge, or bake it right away.
- Bake the galette for 35-40 minutes, or until the crust and onions are deeply golden.
- When done, transfer the baking sheet to a rack to cool, about 10 minutes.
- Sprinkle with Parmigiano and/or fresh herbs, cut and serve.
You can use a store-bought dough to save some time.
You can make the dough ahead of time. Refrigerate it for up to 3 days, or freeze it for up to 2 months.
Both the onions and the Parmigiano cream can be made ahead, covered and refrigerated for up to 3 days.
The prep time includes the 2 hours resting time for the dough, the 1 hour approx for the onions to caramelize, the making of the cream and galette dough and assembly time.
- Prep Time: 3 hours 45 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
I love baking and kneading dough because it takes me to a happy place in my soul.