These Mini Caramelized Onion Galettes are sure to be a showstopper whether serving for a delicious dinner or as an appetizer for a dinner party! They look so impressive and taste like a combination of French Onion soup baked into crisp pie crust. You could use shop-bought pie crust/pastry, I won’t tell! If you have a favorite recipe to make these fully homemade, feel free to do so!
The caramelized onion filling is a labor of love. Getting truly caramelized onions takes about 45 minutes, with attention needed on the onions for almost all of that time. You can step away for a minute, but for the most part you need eyes on the pot and regular stirring. The goal is for perfect browning without burning. Don’t be afraid of the oil and butter, as these prevent the onions from catching on the pot and burning.
If you’re looking for an elegant dinner, this is a really fabulous and fun option! This could easily be made into one larger galette, or the recipe doubled as needed if you want to make them for a dinner party or for the whole family.
Ingredients Required
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Bake the galettes on a large lined baking tray.
- Store Bought Pie Crust (feel free to use your favorite homemade pie crust/shortcrust pastry recipe)
- Large Onions
- Fresh Thyme (or Rosemary)
- Beef Broth or Stock
- Salt and Pepper
- Salted Butter
- Good Quality Extra Virgin Olive Oil
What is a Galette?
A galette is a term used in French cuisine that generally refers to a flat, round pastry or cake. They look very rustic with the edges just being folded over the filling. To do this, simply fold pieces of the pastry over the filling to create a ‘crust’. There are a few different types of galettes:
- Savory Galette: Often made with a flaky pastry crust, it can be filled with a variety of ingredients, such as vegetables, cheese, or meats. It’s typically rustic in appearance and can be served as a main dish or appetizer.
- Sweet Galette: This version is often made with fruit, such as apples, berries, or stone fruits. The fruit is placed in the center of the pastry, which is then folded over the edges, leaving the center exposed.
Galettes are appreciated for their simplicity and versatility, making them a popular choice for both casual meals and elegant desserts.
Origins of French Onion Soup
French onion soup has a rich history that dates back to ancient times, with roots in Roman and medieval cooking. The basic ingredients—onions, broth, and bread—made it a staple for the working class.
The modern version we know today likely evolved in the 18th century in France, particularly in Paris. It became popular as a hearty dish for the common people, especially in bistros. The classic recipe features caramelized onions, beef or chicken stock, and a topping of melted cheese on toasted bread.
Interestingly, some accounts suggest that King Louis-Philippe, during his reign in the early 19th century, enjoyed the dish, which helped elevate its status. Over time, it has become a beloved classic, often associated with French cuisine worldwide.
TOP TIPS FOR THESE Mini Caramelized Onion Galettes
- Pastry: Keep it chilled and only take out the fridge when ready to bake – this stands whether it is homemade or shop-bought.
- Onions: Use any variety, but be sure to cut into very thin strips. Caramelizing onions is a labor of love, so do expect to spend a good amount of time over the stove making sure they get to that gorgeous caramelized consistency.
- Herbs: Fresh thyme is the obvious choice as this riffs off French Onion Soup. Fresh is preferable but dried is fine. Any combination of rosemary, thyme and herbes de Provence will work wonderfully!
- Optional Cheese: As this bake is inspired by French Onion Soup, you could totally add a generous amount of shredded gruyere before baking.
- Baking: Make sure the pastry/pie crust is as cold as possible prior to baking. This ensures it perfectly crisps up. The addition of egg wash is what gives the golden sheen.
- Finishing Touches: After baking, top with more fresh thyme before serving. These work great alongside a salad for an easy elegant dinner.
I bake my Mini Caramelized Onion Galettes on large baking sheets with silicone mats or greaseproof paper. For more savory baking, check out my Cheddar Cornbread Muffins. For more baking inspiration and videos, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!
STORAGE FOR my Mini Caramelized Onion Galettes
These galettes need to be stored in the refrigerator if there are any leftovers. Make sure to place them in an airtight container prior to placing in the refrigerator. They freeze really well, making this a great recipe to double batch so that some can be stored in the freezer for a later date. To freeze, place in an airtight container/ziplock bag and freeze for up to 3 months. To defrost, place in the fridge to thaw completely before serving.
As with any pastry, these are definitely best served warm. If you don’t wolf them all down before they cool, I recommend warming up in the oven for 5-10 minutes prior to serving! Avoid microwaving pastry, as it tends to make it go soggy.
Mini Caramelized Onion Galettes
Ingredients
For the Pastry Crust
- 110 g (1 cup) All Purpose Flour
- 50 g (¼ cup) Salted Butter
For the Onion Filling
- 3 (3 ) Large Yellow Onions
- 3 tbsp (3 tbsp) Extra Virgin Olive Oil
- 4 tbsp (4 tbsp) Salted Butter
- 120 ml (½ Cup) Beef Broth
- Fresh Thyme
- Salt and Pepper
- 1 Large Egg
Instructions
For the Homemade Pastry/Crust
- If making your own pastry, combine the butter and flour by rubbing with your fingertips (or combining in a food processor) until mixture resembles breadcrumbs. Add 2tbsp cold water and combine again. If mixture is still dry, add 2 more tablespoon cold water and bring together until a dough forms. Bring together into a ball, cover/wrap and chill for 20 minutes before using. Let chill while caramelizing the onions.
For the Caramelized Onion Filling
- Peel and thinly slice the onions. Place in a large pot over a medium heat with the oil, butter and a really generous pinch of salt.
- Cook the onions, stirring frequently, for about 10-15 minutes until they have softened. Turn the heat down to low, and keep cooking for a further 30-45 minutes. If you are worried that the onions are beginning to 'catch'/burn, add more oil or butter.
- Once the onions are a gorgeous brown color, add a few teaspoons of fresh thyme leaves, some cracked black pepper and the beef broth. Keep cooking until most of the beef broth has cooked down, so there isn't a lot of liquid remaining. Once done, turn the heat off while prepping the crust.
- Preheat the oven to 400℉/200℃. Line 1-2 large baking trays.
- Roll out the pastry crust to about 1/4 inch thick. Cut into about 7-8 inch diameter circles (use a plate to create a perfect circle). Place one disc onto the baking tray and sprinkle with flour. Top with half the onion mixture.
- Fold the crust over the filling, like the photos. Repeat for the other galette. Brush the crust with beaten egg.
- Bake about 20-25 minutes, until the crust is golden. Remove and serve warm, topped with extra fresh thyme for decoration!
