Ingredients
Method
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!