Name: French Onion Galette
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 4 large yellow onions, thinly sliced; 1/2 teaspoon salt; 1 teaspoon fresh thyme leaves; 1 tablespoon balsamic vinegar; 1 sheet pie dough or homemade galette dough; 1/2 cup grated gruyère cheese; 1 egg, beaten (for egg wash); Fresh cracked black pepper; Fresh thyme, for garnish

A French Onion Galette is a rustic, savory tart filled with deeply caramelized onions and topped with rich gruyère cheese, all nestled in a buttery, flaky crust. This dish captures the essence of comfort food with elegant simplicity, making it perfect as a cozy appetizer, a vegetarian main, or a stunning centerpiece for brunch or dinner gatherings.

Why You’ll Love This Recipe

I love how this galette blends rustic charm with gourmet flavor. The slow-cooked caramelized onions bring a deep, savory sweetness, while the gruyère cheese adds a rich, nutty element. The crust is golden and crisp, wrapping everything together in a perfect bite. Whether I serve it warm or at room temperature, it always delivers on flavor and texture. It’s also flexible enough for seasonal menus or holiday spreads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons unsalted butter

2 tablespoons olive oil

4 large yellow onions, thinly sliced

1 teaspoon fresh thyme leaves

1/2 teaspoon salt

1 tablespoon balsamic vinegar

1/2 cup grated gruyère cheese

1 sheet pie dough or homemade galette dough

1 egg, beaten (for egg wash)

Fresh cracked black pepper

Fresh thyme, for garnish

Directions

I start by heating butter and olive oil in a large skillet over medium-low heat.

I add the sliced onions and salt, cooking them slowly and stirring occasionally for 35 to 45 minutes until they’re golden and deeply caramelized.

Next I stir in the fresh thyme and balsamic vinegar, cooking for another 2–3 minutes before taking the pan off the heat to cool slightly.

While the onions cool, I preheat the oven to 400°F (200°C).

On a parchment-lined baking sheet, I roll out the dough into a rough 12-inch circle.

I spread the caramelized onions over the dough, leaving about a 2-inch border.

Then I sprinkle the grated gruyère evenly over the onion layer.

I fold the edges of the dough over the filling, pleating as needed to keep that rustic look.

Next I brush the crust with beaten egg and season everything with cracked black pepper.

I bake the galette for 30–35 minutes until the crust is golden brown and crisp.

After cooling it for 5–10 minutes, I garnish with fresh thyme and slice it up to serve.

Servings and timing

Servings: 6

Prep Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: Approximately 320 kcal per serving

Variations

I sometimes like to switch things up by using a mix of onions—try red and yellow for added sweetness and color. For extra richness, I might add a spoonful of crème fraîche before the cheese. If I’m in the mood for bold flavor, I swap gruyère with blue cheese or fontina. For a more filling version, a handful of sautéed mushrooms or chopped spinach can be added with the onions.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a 350°F oven for 10–15 minutes to keep the crust crisp. Microwaving works in a pinch, but the crust may soften. I avoid freezing since the texture of the onions and crust changes after thawing.

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FAQs

What’s the best dough to use for a galette?

I usually go with store-bought pie dough for convenience, but homemade galette dough made with butter and a touch of sour cream adds extra flavor and flakiness.

Can I make this galette ahead of time?

Yes, I often prep the caramelized onions a day in advance and refrigerate them. I assemble and bake the galette just before serving for the best texture.

Is there a vegan option for this recipe?

To make it vegan, I use plant-based butter, skip the egg wash, and substitute the cheese with a dairy-free alternative or nutritional yeast.

How do I know when the onions are fully caramelized?

I look for a deep golden-brown color and a jammy texture. It usually takes at least 35–45 minutes on low heat, and patience is key.

Can I serve this galette cold?

Yes, I find the flavors deepen as it cools, making it great for picnics or buffets. However, it’s especially delicious warm with the cheese slightly melted.

Conclusion

This French Onion Galette is one of those recipes I keep coming back to. It’s elegant yet unfussy, deeply flavorful, and incredibly versatile. Whether I’m serving it for a dinner party or enjoying a slice with a simple salad, it always hits the mark. Rustic baking at its finest, with minimal ingredients and maximum comfort.

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