Caramelized Onion Galette

A delicious caramelized onion galette, made with flaky, all butter pastry crust filled with roasted caramelized onions, baked until crisp and golden brown, and drizzled with a touch of honey. This onion galette has a wonderful mix of sweet and savory flavors, and is fantastic paired with goat cheese, too.

You might also love this classic quiche lorraine, heirloom tomato galette, and chicken pot pie.

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Why You’ll Love This Recipe

Flaky Homemade Crust. When you have a perfect homemade pie crust recipe that’s easy to make, there’s no reason to buy store bought pie dough. I use butter (no shortening) in my pie dough, and it’s flaky, crisp and always delicious. And you can use this recipe for both sweet and savory pies and galettes.

Sweet Caramelized Onions. The onions are roasted first, and then baked in the pastry crust. After roasting the onions, their natural sweetness creates lovely caramelized edges. Their flavor becomes more mellow and buttery, with none of the sharpness that raw onions have. Since I roast them in quarters, the onions still have a bite to them. But if you want them softer, like the texture you’d get in French onion soup, you should thinly slice the onions and roast them (or saute them on the stove) until soft and very caramelized.

Perfect for Brunch or Dinner. I love this onion galette for brunch, served with some crispy hash browns, bacon and eggs. Or serve it with a side salad for a light lunch. The galette is great with just the onions baked on the pastry crust, but I think it’s even better with some creamy, tangy goat cheese crumbled over the pastry first. And the drizzle of honey after baking is the perfect sweet touch.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. With this caramelized onion galette recipe, the only notable effect that the altitude might have is on how long it takes to roast the onions. The higher the altitude, the longer they will take to caramelize.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Crust

• Pie Dough. You’ll need 1/2 of my all butter pie dough recipe, or a single pie crust.
• Egg. A lightly beaten egg is brushed over the edges of the dough before baking, helping to seal the folded edges together and promote browning.

Filling

• Onions. Be sure to choose sweet yellow onions for your onion galette. They have more natural sweetness, so they’re not as sharp tasting.
• Olive Oil. A little olive oil in the baking dish adds moisture to the onions and helps with the caramelization.
• Salt and Pepper. Flavor. You could also add some fresh herbs, like thyme, which would pair nicely with the onions and goat cheese.
• Honey. A little honey drizzled over the onions after baking the galette adds a touch more sweetness. You could even try some hot honey if you want to add a little heat.
• Goat Cheese. I love this galette with or without the goat cheese, but I think it’s even better with.

Instructions

Make the pastry crust.

• Prepare 1/2 recipe All Butter Pastry Crust as instructed.
• Wrap the dough in plastic wrap, and refrigerate while you roast the onions.

Roast the onions.

• Preheat the oven to 350 F, and position a rack in the center of the oven.
• Drizzle the olive oil into a 9×13 inch baking pan or medium sized baking dish.
• Quarter the onions, leaving the root and stem ends intact so that the quarters stay together. Peel off the papery outer onion peel. Arrange the quartered onions in the baking pan, cut side down. Sprinkle with the salt and pepper.

• Roast the onions for about 60-90 minutes, turning the onions every 20-30 minutes so that each side comes into contact with the pan. The onions should be golden and caramelized, with some darker crispy edges.
• Tip: The time needed to roast the onions can depend on altitude, and how crowded your pan is. My baking dish was a little smaller than a 9×13 pan, and was pretty crowded, so I roasted mine for a full 90 minutes to get enough color on the onions.

Bake the galette.

• When the onions are roasted, set the pan aside to let them cool for a few minutes. If there are any tough outer layers on the onions, go ahead and peel them off.
• Increase the oven temperature to 375 F. Line a half-sheet baking sheet with parchment paper.
• On a lightly floured surface, roll out the pie dough into a circle about 12 inches in diameter. Set the dough on the parchment-lined baking sheet.
• If using the goat cheese, crumble the goat cheese over the dough, then arrange the onions on top of the cheese, leaving a 1 1/2 inch border all around.
• In a small bowl, lightly beat the egg with a fork. Fold the edges of the dough up, and brush the edges of the dough with the beaten egg, which will also help to seal the creases of dough together.

• Bake the galette for about 40-45 minutes, until the pastry is golden brown and crisp.
• Drizzle with the honey, cut into 6 wedges with a sharp knife and serve warm.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Will this recipe work with store bought pie dough?

Yes, you can do everything as instructed with either homemade or store bought pie dough.

How long does an onion galette stay fresh?

The galette is really best when it’s freshly baked. But you can keep leftover pieces in an airtight container at room temperature for up to 2 days.

How can I reheat the galette?

You can reheat pieces of the galette in a toaster oven or convection oven, directly on the oven rack, at 350 F for about 5-10 minutes.

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