Red Onion Galettes Food

GRILLED RED ONIONS

Steps:

• Cut 4 red onions into wedges and quarter 8 bacon strips. Toss with 6 oregano sprigs, 1 tablespoon olive oil, 2 teaspoons red wine vinegar, 8 garlic cloves, and salt and pepper. Divide between 2 large pieces of foil; seal into flat packets. Grill over high heat, 15 minutes. Let rest before opening.

CARAMELIZED ONION GALETTE

Steps:

• Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.
• Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.
• Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.
• Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.

RED ONION GALETTES

Steps:

• Heat 2 tablespoons of the the oil in a large pan. add onions and garlic. Cook for 15 to 20 minutes, covered, stirring occasionally. Add herbs.
• Heat oven to 425°F.
• Roll out the puff pastry, make 4 6" round circles, Transfer to a baking sheet lined with parchment paper. Crimp the edges as you would a pie crust. Refrigerate for 10 minutes.
• Mix the remaining oil with the sun dried tomato paste and brush over the pastry, leaving a 1/2 " border bare.
• Place the sauteed onion mixture on each round, grind the pepper over each, lots of it! Drizzle a bit more olive oil on each.
• Bake for 15 minutes, or until nicely browned.
• Serve hot, garnished with thyme sprigs.

CHEESY SPRING ONION GALETTE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Roll the pastry on a lightly floured work surface to a 30 x 30cm square and carefully move onto a baking tray lined with baking parchment.
• Mix the crème fraîche, egg, cheese and lemon zest in a bowl with a squeeze of lemon juice, garlic, thyme leaves, black pepper and a pinch of salt.
• Spoon onto the middle of the pastry and smooth into an even 20cm circle. Lay over the spring onions and drizzle with a little oil.
• Cut the pastry rim every 10cm, then fold over each pastry flap, slightly overlapping them to create a rim that seals in some of the crème fraîche mixture and spring onions. Sprinkle liberally with more cheese, scattering over the pastry too. Bake for 35 mins or until the pastry is golden and cooked through. Serve warm or at room temperature, cut into wedges, with a green salad alongside.

SAUSAGE, CABBAGE, AND RED ONION GALETTE

Steps:

• Heat oven to 400°F In a large bowl, toss together the onion, cabbage, thyme, oil, and salt and pepper. Add the sausage and cheddar, and toss to combine.
• Working on a piece of parchment paper, roll the pie crust into a 14" circle. Slide the paper (and crust) onto a baking sheet. Spoon the cabbage mixture onto the crust, leaving a 2" border all the way around. Fold the border of the crust over the cabbage mixture.
• Brush the crust with the egg and bake until the crust is golden brown and the vegetables are tender, 20 to 25 minutes. Cover the crust with foil if it is getting too dark.