If you love the rich, savory flavors of French onion soup but want a new twist, this French Onion Soup Galette is the perfect recipe to try. It combines caramelized onions, creamy ricotta, and nutty Gruyère cheese, all wrapped in a flaky pie crust. This galette is easy to make and offers an elegant, rustic presentation that’s perfect for any occasion.
Why you’ll love it :
This recipe transforms the complex flavors of French onion soup into an easy-to-make galette. Sweet caramelized onions, creamy ricotta, and melted Gruyère cheese combine for an absolutely delectable dish that’s great for entertaining or a cozy night in. Its rustic charm makes it ideal for dinner parties, while its versatility allows it to be served as an appetizer, side dish, or even a light main course. I could even eat this for brunch!
Substitutions:
- Olive oil and butter: Swap for ghee or avocado oil if preferred.
- Cane sugar: Use honey, maple syrup, or omit entirely for a sugar-free option.
- Ricotta: Replace with cream cheese, mascarpone, or crème fraîche.
- Gruyère cheese: Substitute with Swiss cheese or Parmesan for a slightly different flavor profile.
- Pie crust: Use puff pastry or a homemade crust if desired.
Pro Tips:
- Caramelizing onions: Don’t rush this step; cook them low and slow to bring out their natural sweetness.
- Prevent sogginess: Ensure your onions aren’t too wet before placing them on the crust to avoid a soggy bottom.
- Egg wash: Don’t skip this step for a beautifully golden and glossy crust.
- Serving: Let the galette cool for 5 minutes before slicing to ensure clean cuts.
Recipe!
Ingredients
- 2 large onions
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup broth
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon cane sugar
- Salt to taste
- Cracked black pepper
- Fresh thyme
- 1/3 cup ricotta
- 1/4 cup grated Gruyère cheese
- 1 premade pie crust (e.g., Pillsbury)
- 1 egg (for egg wash)
Instructions
1. Preheat the oven: Preheat your oven to 375°F.
2. Caramelize the onions: In a large skillet, heat olive oil and butter over medium heat. Add the sliced onions and cook until softened and golden, about 20 minutes. Stir occasionally. Add broth, balsamic vinegar, cane sugar, and a pinch of salt. Continue cooking until the liquid is reduced. Remove from heat.
3. Prepare the pie crust: Roll out the premade pie crust on a parchment-lined baking sheet. Spread 1/3 cup of ricotta in the center, leaving about 2 inches around the edges to fold later.
4. Assemble the galette: Sprinkle freshly cracked black pepper over the ricotta. Top with the caramelized onions, the shredded Gruyère, and fresh thyme leaves.
5. Fold and brush the crust: Gently fold the edges of the dough over the filling, pleating as needed. Brush the crust with an egg wash for a golden finish.
6. Bake: for 20-25 minutes or until the crust is golden and flaky. Remove from the oven and let cool slightly.
7. Garnish and serve: Top with additional fresh thyme. Serve hot and enjoy!
French Onion Soup Galette
Equipment
- 1 Saute Pan
- 1 baking sheet
- 1 Rolling Pin
- parchment paper
- 1 pastry brush
Ingredients
- 2 large onions
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup broth
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon cane sugar
- Salt and pepper to taste
- Fresh thyme
- 1/3 cup ricotta
- 1/4 cup grated Gruyère cheese
- 1 premade pie crust e.g., Pillsbury
- 1 egg for egg wash
Instructions
Preheat the oven:
- Preheat your oven to 375°F.
Caramelize the onions:
- In a large skillet, heat olive oil and butter over medium heat. Add the sliced onions and cook until softened and golden, about 20 minutes. Stir occasionally. Add broth, balsamic vinegar, cane sugar, and a pinch of salt. Continue cooking until the liquid is reduced. Remove from heat.
Prepare the pie crust:
- Roll out the premade pie crust on a parchment-lined baking sheet. Spread 1/3 cup of ricotta in the center, leaving about 2 inches around the edges to fold later.
Assemble the galette:
- Sprinkle freshly cracked black pepper over the ricotta. Top with the caramelized onions, the shredded Gruyère, and fresh thyme leaves.
Fold and brush the crust:
- Gently fold the edges of the dough over the filling, pleating as needed. Brush the crust with an egg wash for a golden finish.
Bake:
- Bake at 375°F for 20-25 minutes or until the crust is golden and flaky. Remove from the oven and let cool slightly.
Garnish and serve:
- Top with additional fresh thyme. Serve hot and enjoy!
