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–+ servings
Mini Caramelized Onion Galettes

Mini Caramelized Onion Galettes

These 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. Feel free to use shop-bought pie crust/pastry. This is easily doubled to serve more people!
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Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 2 people
Author: Florence Jackson

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!