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This recipe makes one 12-inch Galette that serves 4-6. If you can't find cippolinis, use thinly sliced large onions.
1/4 lb Butter
1 qt Cippolinis, blanched and peeled
3-4 T Sugar
1 T Thyme
1/2 C Champagne vinegar
Chicken stock or water to cover
Salt and pepper to taste
Trim ends of cippolini, and drop into boiling salted water. Simmer 2 minutes and rinse under cold water. Peel when cool enough to handle.
Bring a heavy-bottom pan to medium heat. Add butter and onions, cover and sweat for 5-10 minutes. Add salt, pepper, sugar, and cook covered for about 15 minutes until sugar begins to slightly carmelize. Add thyme, vinegar, and enough stock or water to barely cover the onions. Simmer until the liquid begins to get syrupy. Remove onions with a slotted spoon, and continue to reduce the liquid to a slightly golden thick syrup. Pour over onions and chill.
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Note 1 -- After the liquids are added above, you can complete the procedure either in the oven or on the stove. Doing it on the stove is faster, but you need to keep an eye on it.
Note 2 -- Before proceeding to assemble the galettes, the onion mixture needs to be cold. An easy way to do this is to make the onion mixture a day or two in advance. Also, the dough, described below, needs to be very cold, and should be made at least several hours ahead of assembling the dish.
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Galette Dough
2 C All-purpose flour
1/2 tsp Salt
6 oz Unsalted butter, cool
1/3 C Ice water
1 Egg yolk
1 T Heavy cream
Combine flour and salt in a large mixing bowl. Cut in half the butter until it resembles cornmeal. Add second half of butter so that it remains marble sized. Work it together so that it is incorporated, but still visible in the dough. These little chunks of butter give you flakiness.
When the butter seems right in size, add ice water with a wire whisk. Turn dough out on lightly floured surface, and knead lightly. It should feel slightly tight. Refrigerate for at least one hour or overnight.
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When ready to assemble, bring the dough to room temperature. Form the dough into a patty (like a large hamburger), flour lightly, and roll out to a 12" disk. Don't worry if it's bigger than that. The important thing is that it be an even 1/8" thick. Place the disk on a baking sheet.
Fill the center of the disk with the chilled onions, juice, cold butter clumps and all. Fold the edges up and over so that they overlap the onion mixture by 1-2". Beat the egg yolk and cream, and brush on the 1-2" overlap you created. This is to brown that portion of the dish. Bake at 400 degrees F for about 45 minutes, or until top and bottom are golden brown. Cool on a rack.
Cut into wedges, and serve as an appetizer course. Or you can divide the dough into small balls, and make individual galettes. Perfect for lunch with a salad. |
