Okay, so you know how I said that galettes are versatile in my last post? Well, I decided to make another one for dinner tonight – this one with golden, caramelized onions, crisp bacon, and creamy, pungent gorgonzola cheese. Each bite was the perfect blend of sweet and salty; wrapped in a buttery pastry and cut into slices, this galette would make a great appetizer. I’m not sure that it was filling enough for dinner. We enjoyed it with a baby greens salad with a white balsamic-honey dressing, but I have a feeling that we’ll be grazing later. After two butter-laden pastry recipes in one weekend, I think our waistlines are telling us to put on the brakes with the French-inspired food.
1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup ice water
2 lb. onions, thinly sliced
4 Tbs. butter
6 sprigs fresh thyme, leaves pulled from stem
5 slices bacon, cooked and crumbled
Crumbles of blue cheese
*To remove thyme leaves from stem, hold from tip and run fingers down the stem in the opposite direction.
In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled.
In a skillet, melt the butter. Add the sliced onions and thyme leaves and cook over moderately high heat, until softened (about 10 minutes). Reduce the heat to moderately low and cook until the onions are golden, 25 minutes longer. Stir in the crème fraîche and season with salt and pepper. Let cool.
Roll out the pastry to a freeform oval at about 1/8″ thickness. Place on a parchment-lined baking sheet. Leaving a 1″ edge border, sprinkle bacon and blue cheese crumbles over the pastry. Top with caramelized onions, and gently fold over the edges of the dough.
Bake at 400F degrees for about 45-50 minutes.
The pastry is the same easy recipe I used for the apple galette, made in the food processor in about three minutes. The filling, however, isn’t as quick as slicing apples and sprinkling them with cinnamon and sugar. Caramelizing onions takes a bit of time, but you won’t regret it (if you like onions, of course). The resulting flavor is intensely rich and sweet. After about 40 minutes of slow cooking in butter, those previously potent, tear-inducing bulbs become a handsome brown and take on a warm, “cozy” flavor from sprigs of fresh thyme , and a mellowness from their caramelized sugars.
The onions will soften in about 10 minutes…
And then their sugars will perform a slow magic trick as they start turning luscious shades of brown…
The only things that I could think of that could improve upon the delicious simplicity of the onions is bacon and gorgonzola.
Then, it’s topped with beautiful, browned goodness to which you so very patiently tended.
Off to bake in the oven for about 45 minutes. Your home will already be filled with a heady aroma. The next step is…enjoying it!