Caramelized Onion Galette with Parm Cream | Everyday Dorie

The galette, an open-faced rustic tart, has got cousins around the world. One of them is the Provencal pissaladière, an Alsatian onion pizza. Everyone loved it when I served it last. Instead of a bread dough for the pizza, the caramelized onion galette with parm cream, which uses a sweet and delicate galette dough, should be equally appealing. I’ve made many versions of sweet and savory galette. It has become my favorite way to serve a party. They never disappoint; this one is no exception.

This recipe comes from Everyday Dorie, serving six. Somehow, my husband and I put away the whole galette, together with a salad, in no time for dinner last night.

The major attraction of the caramelized onion galette with parm cream is a generous layer of caramelized onion jam. Caramelizing onion takes at least 40-45 minutes; it can’t be rushed. When you have a block of time to slowly caramelize onions to a jam-like consistency, the rest of the galette is easy.

No time to make the galette dough, a store-bought pie dough will suffice. You may even skip making the parm cream, but be prepared to stand by the stove and cook down the onions.

Start with two pounds of sweet onions, such as Vidalia. I had difficulty finding Vidalia, so I ended up getting two big organic local sweet onions. Slice them in halves the long way and cut them crosswise into thin slices. Since the onion is so big and long, I cut the slices in halves. The recipe calls for rinsing the onion slices under cold water and then pat dry; I skipped that. I don’t mind the pungent flavor of raw onions.

Melt half a stick of butter (2 oz/ 57g) in a large non-stick skillet over medium heat. Add the onions and minced garlic. Cook the onions until they begin to soften. Stir in one teaspoon of sugar with some fresh chopped herbs (rosemary, thyme or oregano). Reduce the heat to low. Stir frequently until the onions are caramelized. At that point, they take on the color of maple syrup and thicken to a jam-like consistency. That takes at least 40-45 minutes. Season with salt and pepper and set aside.

The parm cream is a mixture of mascarpone (or cream cheese), and grated Parmesan, softened slightly with milk. Then spread the parm cream over the galette dough. The caramelized onion jam goes on top. Fold the edge of the dough toward the center. I try to make even pleats all around. However, the dough tends to have a mind of its own. Do the best you can. Finally, bake the galette for 35-40 minutes in a 400°F oven. As usual, I preheat a pizza stone in the oven so that the bottom of the galette will have the best chance to get crisp.

The hard part is to wait an extra 10 minutes to let the galette cool down before I can get my folk into it. All in all, I’d say the time spent stirring, baking and transforming the onions into a sweet jammy paste on pastry is well worth the effort. Imagine how tasty and heavenly it’ll be to bottle the onion jam and eat it by the spoonful!

Happy news: my daughter just got married!

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