Monday, March 23, 2009
Deborah Madison hits another one out of the ball park. This galette goes great with a mixed green salad or a side of green beans tossed in olive oil and herbs.
Prep Time: 30 minutes
Bake Time: 25 to 35 minutes
- Galette dough (see June 2007 entry)
- 3 T Butter
- 6 cups thinly sliced yellow onions
- 1 T chopped thyme or rosemary (less if using dried herbs)
- 1/2 cup dry white wine
- 2 eggs, beaten
- 1 T Dijon mustard mixed with 1/4 cup cream
- 1/2 cup fresh bread crumbs
- 1/4 cup grated pecorino Romano or Parmesan
Make dough and set aside
Melt butter in large skillet over medium heat. Add the onion and thyme and cook stirring occasionally, until they soften and turn golden, about 15 minutes. Add the winde, cook until it has reduced, then season with salt and pepper.
In a bowl, combine all but 2 T of egg with the mustard cream. Stir in the onion, bread crumbs, and cheese.
Preheat oven to 400 degrees F. Roll the dough into a 14 inch circle. Put the onion on the dough, leaving a 2 to 3 inch edge. Fold the dough over the onion and brush with the reserved egg. Bake until shing and golden, about 25 minutes.