Drizzle in the ice water and stir to make a shaggy dough. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Prepare the dough: In a large bowl, whisk together flour, sugar, 1½ teaspoons kosher salt and 1½ teaspoons black pepper. ½ cup/115 grams unsalted butter (1 stick), cut into ½-inch cubesĤ large sweet onions, peeled and sliced into ½-inch ringsĤ fresh thyme sprigs, plus more fresh thyme leaves for serving Eat it while it’s hot or serve at room temperature alongside a salad or steak. Let the tart rest for about 10 minutes before slicing and serving. The dish is great for entertaining - it can be prepared in advance - but requires a little bit of patience: You’ll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry. This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Sauteing the rings in butter until translucent and lightly browned then adding broth and sherry and cooking until these liquids evaporated, resulted in onions that were soft and sweet but also held their shape. Slicing the onions into half-inch rings was much quicker than thinly slicing them. The technique for cooking the onions was new to me too and one I’ll use again, not just for a galette but also for a side dish. The the additions of a cup grated gruyere cheese and a teaspoon-and-a-half of black pepper to the cup-and-a half of flour created a rich, spicy dough that turned out to be a perfect base for the onions. The Caramelized Onion Galette gave me some great ideas for making a galette crust and for cooking onions. With the winter solstice approaching, these recipes for lovely, orb-shaped onions seemed just right to brighten the shortening days. And I remembered two other onion forward recipes I hadn’t made in a while: Alice Water’s Caramelized Onions, Gorgonzola and Rosemary Pizza and Yotam Ottolenghi’s Red Onion Salad with Arugula and Walnut Salsa. A New York Times Cooking recipe for a Caramelized Onion Galette looked perfect for this goal. Onions are mostly a background vegetable in my kitchen, adding underlying flavor to soups, stews, and pasta sauces, but with these big beauties, I wanted recipes that would bring the pungent sweetness of onions to the fore. Then, mulched and watered regularly, they just started growing. As I have for years, I started seeds indoors in early March in half-inch cell trays, hardened off the plants outdoors in mid-April and set them out in early May. They were varieties I’ve grown before, Patterson and Newburg, two yellow onions, and Redwing, a red onion. The onions in the kitchen garden grew extra big this year, most of them approaching softball size.
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