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Balsamic Onion Galette


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  • Crust:
  • 1 cup flour
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 6 tbsp cold butter, cubed
  • 3 1/2 tbsp cold water
  • Filling:
  • 2 red onions, sliced
  • 2 tbsp olive oil
  • salt
  • 2 tsp balsamic vinegar
  • Goat cheese
  • Parmesan cheese


Adapted from


Step 1

For the Crust:
In a food processor combine the flour, sugar and salt. Then add the butter cubes and pulse about 10 times. Then while pulsing add the water until the dough starts to stick together just a tad. Remove the dough from the processor onto a piece or parchment paper. Form it into a disc and refridgerate for 1 hour.

For the Filling:
Add the sliced onions and saute for about 1o minutes. Season with salt. Turn heat down to medium low and let the onions cook for about 25 minutes while stirring occasionally. Once carmelized, add the balsamic and let reduce for 5-10 minutes. Remove from heat and let cool.

Meanwhile, preheat your oven to 450 degrees. Remove your dough from the refridgerator and roll out into a 10 – 12 inch disc. Place a handful of parmesan cheese onto the center. Add the onion mixture on top and scatter a few crumbles of goat cheese. Fold the dough up on the sides.

Bake at 450 degrees for 12 minutes. Then reduce the heat of the oven to 350 and bake for 25 minutes longer until golden brown. Remove and serve.

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