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Triple-Threat Onion Galette

Triple-Threat Onion Galette

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Makes one 12"-diameter galette

Pies aren't just for dessert. The ninth recipe in the Basically Guide to Better Baking is a free-form tart that combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. And we'd happily eat it for breakfast, lunch, or dinner. Got questions? Head to our forum and we'll try to help.


  1. First, make the crust. Whisk 1½ cups (188 g) all-purpose flour, 1 Tbsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Cut 12 Tbsp. (1½ sticks) chilled unsalted butter into ½” pieces, add to dry ingredients, and toss to coat and distribute. Using your hands and working quickly, rub and smash butter into flat irregular pieces (be careful not to overwork; you don’t want to soften the butter too much. Just make sure you smash each piece at least once. And if the butter is getting too warm, throw the bowl in the fridge or freezer and let chill for a bit before proceeding).

  2. Drizzle ⅓ cup cold water over and mix with a rubber spatula, smashing in butter, until dough mostly comes together—it will be dry and shaggy.

  3. Now you are going to fold the dough, which will give it distinct flaky layers when baked. Turn out onto a lightly floured surface. Working quickly and using a rolling pin and your hands, press dough together to form a mass. (The dough will seem like a crumbly dry mess at first but will come together as you fold and roll. Have faith and don’t give up.) Roll dough into a rough square about ½” thick. Fold in half into a rectangle, then once again to make a small square. Press down on the dough with rolling pin to make it hold together. Roll dough out once more to make a rough square about ½” thick. Repeat folding process again, taking your time to make it neat, as this will be your final fold.

  4. Using rolling pin, gently flatten dough, rotating as needed, to make a 6”-diameter disk. Dust surface with more flour (go heavy; you don’t want the dough to stick) and roll disk into a 14”-diameter circle or oval about ⅛” thick. Brush off any excess flour with a pastry brush. Fold dough in half, then in half again to make a rough triangle (this just makes it easier to move). Transfer to a parchment-lined baking sheet and unfold (it’s okay if dough is a bit larger than the baking sheet). Chill while you make the filling.

  5. Place a rack in middle of oven; preheat to 375°. Peel and thinly slice 1 large onion, then 8 garlic cloves.

  6. Heat 3 Tbsp. unsalted butter in a medium skillet over medium until foaming, about 1 minute. Reduce heat to medium-low; add onion, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton salt, and stir to combine. Cover and cook, stirring occasionally, until onion is tender and just beginning to brown, 6–8 minutes. Uncover and continue to cook, stirring occasionally and adding a splash of water if onion begins to stick, until golden brown in spots, about 5 minutes more. Transfer onion mixture to a plate; reserve skillet.

  7. While the onion mixture is cooking, finely grate 2 oz. Parmesan (you should have about 2 cups). Trim 12 scallions, then thinly slice on a steep diagonal. This will yield striking oblique disks, but if you’re nervous about your knife skills, simply slice crosswise.

  8. Melt remaining 1 Tbsp. unsalted butter in reserved skillet (no need to wipe it out) over medium heat. Remove from heat and add scallions and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Toss scallions until coated in butter.

  9. Now you are ready to assemble your galette! Remove dough from refrigerator and, using a small offset spatula or spoon, spread 2 Tbsp. Dijon mustard in a thin layer over dough, leaving a 1½”–2” border around the edges. Scatter onion mixture over mustard and sprinkle with cheese; season with freshly ground black pepper.

  10. Cutting from edge of dough to the start of the mustard and filling, make slits in border of galette at 2”–3” intervals (the slits are optional but make for a more beautiful presentation). Fold flaps up and over filling, slightly overlapping. Scatter scallions over.

  11. Bake galette until crust is deep golden brown and scallions are lightly charred, 45–50 minutes. (Your crust isn’t properly baked until it’s the color of a well-worn penny. If your timer dings but the dough is pale, keep going.) Using parchment paper, slide galette onto a cutting board and cut into wedges.

  12. Do ahead: Dough can be made 3 days ahead; wrap 6”-diameter disk tightly and chill until ready to roll out. Onion mixture can be cooked 3 days ahead; transfer to an airtight container, then cover and chill. Galette can be assembled 1 hour ahead; chill.

Recipe by Sohla El-WayllyReviews SectionThis recipe is not short on effort but holy cow is it worth it. The melty onions and garlic with the Dijon and Parmesan then topped with green onions makes magic. I had never made a pastry dough before but it came together easily (having a bench scraper is super helpful to keep warm hands out of the mix). I served it as an appetizer to company and it was devoured. Definitely for the more experienced in the kitchen but such a success.This recipe is phenomenal. If you are a allium fan, this is for you sis. The dough is gorgeously flakey and tender, and it is my new go-to dough recipe for all things baking. I think using this dough as a pie crust could be legendary. The galette is super flavorful and was a big hit in my house. I am making it again today.racheljhCalifornia07/17/20I've made this several times and it came out really well. Two sticks of butter is a lot for one recipe and it comes out very rich, but this still tastes great. I folded the dough twice the amount of times recommended to get that puff pastry type of crust. If using regular salt, make sure to use less than recommended, as Kosher salt is much less salty. Overall this is a great recipe with a great umami taste, and vegetarian!I had an abundance of leeks and an onion that I wanted to use up, as well as some scallions, and decided to make this for lunch one day. Super easy, and super delicious! I added leeks on top because my scallions were a bit old, but one of the best things I've eaten during this shut down. Pro tip - put your mixing bowl in the freezer before you start mixing everything. It'll keep things much colder!AnonymousNew York06/04/20My partner took one bite and said, this is the best thing you've ever made. LOVED ITAnonymousWashington DC06/01/20It's a miracle! With these instructions (except I did use a good processor to cut the butter), and hearing Carla in my head say " just trust" from a previous tart recipe, this turned out spectacular. I envisioned endless fillings with this pastry dough. It was perfectly flaky, and browned beautifully on the bottom with zero sogginess. After many years I found my go to pastry dough. Thank you bon appetit!Made this for a second time and have figured out a couple tips... if your house is really warm try putting your mixing bowl and rolling pin in the fridge for a bit before you use them. I also use WAY less salt than this recipe calls for in every step otherwise it's far too salty (might be a difference in types of salt but when I followed the directions it was just too much, even for Molly-types). Don't be surprised if it takes a whole hour and 20 minutes to get a crispy underside. And if you need to cook it for longer and your green onions start to get too dark just put a small piece of foil only over the onions to slow the browning in that area. Lastly, throw in an extra tablespoon of mustard and try stone ground for a bit of extra kick. All of this to say that I absolutely LOVE this recipe and have added it to my arsenal!AnonymousCincinnati, OH05/16/20This was amazing! It's ramp season, and we found a mother load, so I used those for the scallion part, and mixed the leaves into the carmelized onion part. The pastry part was very simple since the video was very helpful! I wish there was a a tasty way with less butter. Might try it with oil and cross my fingers.Because I am in the middle of selling my house AND quarantine, this was an amazing "use what you have" recipe. Used frozen puff pastry, frozen European butter, several onions and a shallot, and a few fresh herbs from the garden. WOW! I highly recommend this recipe.Since I generously used salted butter, did not add any of the salt.Isabel MDC area for a few more weeks05/12/20Lovely crust. I used 1.5 tsp fine sea salt - 1 tsp would have been plenty. I also sautéed one bunch of chopped Swiss chard with the onions and garlic. When assembling I topped the veg with thinly sliced tomato because I had to use it. I used a gruyere blend of cheese instead of Parmesan and sprinkled just about a handful. 45 minutes baking time was perfect.caarin fleischmannMontclair, NJ05/11/20Anonymous from RI again - forgot to mention I left out the sugar in the dough and it was still magical so if you are or have a sugar free person just leave it out.AnonymousRhode Island05/08/20Fantastic dough recipe and my entire family loved this. A keeper.AnonymousRhode Island05/08/20This was great! Used salted butter because its what I had, and turned out a tad salty, so if you use salted butter, make sure to adjust the rest of the salt. Also threw a shallot in there! Worked wonderfully. Definitely a keeper.AnonymousLethbridge, AB05/06/20My galette is so beautiful ! I added a leek with the onions because I had alium fever. Also I only had salted butter (covid shopping...) so I omitted salt completely and it balanced out just right. I have never in my life made such a flaky crust and the step by step pictures have taught me once and for all how to not overwork the dough. I cannot believe how perfect it turned out !Isabel helloMontreal, QC05/05/20I just made this and hooooly moly this is surprisingly delicious. There's a ton of butter... what more do you need! I would definitely stay away from adding more salt than the recipe calls for. I followed the recipe exactly and it was almost too salty. But other than that, this is truly one of the most delicious things I've ever made.AnonymousDetroit, MI05/04/20My first time baking galette. It was quite daunting at first because I've never attempted to make any pastry dough but I'm super happy with how it turned out. I learned that it's absolutely important to keep the butter cold throughout the entire process.AnonymousKajang, Malaysia05/01/20Life in quarantine means eating down the fridge before buying more food... substituted homemade dough for a leftover store-bought pie crust and scallions for green onion. I was delightfully surprised by how tasty this recipe was, and how filling!sarahbravesBoulder, CO04/28/20YUM! First time making a galette and turned out great! I did let my butter get a little warm (mostly because I was too impatient to chill it mid-roll) but despite a little butter melting out it tasted great. Agree with others that the 'well worn penny' instruction made me keep the galette in the oven a little longer than I should have but still loved it. Will make again!AnonymousChicago, IL04/27/20Friends, this recipe is much easier than it seems! After Sohla posted a step by step video in Instagram, I decided to take the plunge, and make this. Unexpectedly brilliant. Full of flavor. I had to hold myself back from eating the whole thing once it came out of the oven. My only criticism is that the "well-worn penny" comment confused me, and I wish I had pulled the galette out just 2 minutes before I did. But, still delicious!buonjonnaAllentown, PA04/23/20I made this recipe for some friends and it was a hit. Will definitely be making it again!Katie WorndlToronto, Canada04/21/20We've got a Flaky-McFlakerson over here as some test kitchen chefs would say. I am sold on laminating my dough, can't wait to try this technique with Our site's best biscuits too! I halved the recipe to conserve my dwindling flour supply, producing a smaller galette which worked nicely and baked to perfection in around 35 minutes. Even if you are conserving flour, make sure to still generously flour your work surface (see Sohla's demo on the Basically Insta story) because I neglected to do so and struggled to transfer the dough to my baking sheet making the fold technique harder, but thankfully galettes are ~rustic~ anyhow! I used stone ground mustard because I didn't have dijon but would recommend scaling back the amount if you have to make a similar swap.Madison FisherWashington, DC04/19/20This is said with the understanding that all onions are different, all pans are different, all butters are different, all stove tops are different, hell- even the different heating elements on the same range are different. And we all define medium low a little differently. But my goodness, our onions took a lot more time to caramelize than the recipe implies it will. We must have stood by that damned stove for over a half hour by a fair measure. This recipe is delicious and simple, but I would recommend starting a little sooner than you think, lest you enjoy a late dinner like us. Not the end of the world, of course, and we highly recommend it all the same in our household.I hate Basically Recipes' format. I suspect you are writing these to the inexperienced cooks and I think that would be helpful for them. For those us of who just want to get it done, is there any way you would consider just writing these like a normal recipe as well? It would be so appreciated! I just can't get through all the stuff.AnonymousSouthern California04/19/20Absolutely loved this recipe! It was a huge hit - the dough was so crispy and the flavor profile with the mustard, caramelized onions and scallions were delicious. 10/10 would make again.AnonymousNew York04/19/20

Three-Onion Tart with Thyme, Smoky Cheese, and Cream

This recipe takes its inspiration from France’s classic onion tart, pissaladière. I was stunned by my first taste of that classic and the idea that onions could be a main event. In this simple recipe, a mix of onion varieties -- red, white, and green scallions -- are tossed with olive oil, thyme, and salt, then layered on a crust gilded with smoky cheese and finished with a dusting of Parmiggiano – Reggiano and a drizzle of heavy cream. The cooked cream tames the edges of the onion and thickens as it cooks.

The amount of onion in this recipe may seem excessive, but believe me, thinly slice them as directed and it will be a revelation.

Cook to Cook: Flip over a heavy duty sheet pan. Now you have a cookie sheet which is exactly what you need to be able to easily slide the tart off the sheet pan and directly onto the rack of the oven. The crust will be crispy and delicious.

2 cups thinly-sliced onions, a mixture of red, white and scallions

2 tablespoons extra- virgin olive, plus more to oil pan and edges of crust

2 tablespoons minced fresh thyme

1 teaspoon coarse sea salt

All-purpose flour for dusting

1/2 pound pizza dough, room temperature

1 cup roughly grated smoked cheese such as provolone, mozzarella, Gruyere or Gouda

1/2 cup grated Parmiggiano – Reggiano

3 tablespoons heavy cream

1. Preheat the oven to 450 degrees.

2. In a medium sized bowl, combine the onions with 2 tablespoons olive oil, thyme and salt, toss well and set aside.

3. Flip over an 8 ½ x 11-inch sheet pan (see Cook to Cook) and lightly oil.

4. Lightly flour a large cutting board and rolling pin and begin to roll out the dough until it is roughly ½ inch thick. Pick it up and stretch it with your hands to thin it out and begin to work it into a rectangular shape that will fit on the back of the sheet pan. When it is roughly the same size, lay it onto the oiled sheet pan. Continue to work it into shape with your hands, pushing it to the edges of the pan repeatedly as it will want to keep shrinking back.

5. Lightly oil the edges of the dough with a little olive oil then evenly layer the smoked cheese directly on the crust. Drain and discard any liquid from the onion mixture and layer them on top of the cheese. Sprinkle on the Parmiggiano – Reggiano and then evenly drizzle the cream on top.

6. Bake for 15 minutes or until the tart is cooked enough to slip from the baking sheet directly to the top rack of the oven. Flip the baking sheet over and place under the tart to catch any drips.

7. Continue baking another 10 – 15 minutes until the crust is nicely browned on the bottom.

8. Pull from the oven and allow to rest on a cooling rack for 5 minutes. This is a very important step to ensure that the crust stays crispy.

9. Serve hot or at room temperature.

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Recipe Summary

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cut into small pieces and chilled
  • 5 tablespoons ice cold water
  • 4 tablespoons unsalted butter
  • 2 1/2 pounds sweet onions, thinly sliced
  • 6 thyme sprigs
  • 2 tablespoons crème fraîche
  • Salt and freshly ground pepper
  • 1 egg beaten with 1 tablespoon of milk

In a bowl, whisk the flour with the salt. Using your fingers, rub the butter into the flour until the mixture resembles coarse meal. Drizzle the water over the flour and stir gently just until incorporated gently press to form a dough. Flatten the dough into a disk, wrap in plastic and refrigerate for 1 hour.

In a skillet, melt the butter. Add the onions and thyme and cook over moderately high heat, until softened, about 10 minutes. Reduce the heat to moderately low and cook, until the onions are golden, 20 minutes longer. Remove from the heat and discard the thyme. Stir in the crème fraîche and season with salt and pepper. Let cool.

Set a pizza stone on the bottom of the oven or position a rack on the lowest rung and preheat the oven to 375°. Line a large baking sheet with parchment paper. On a floured work surface, roll out the dough to a 12-inch round and transfer to the baking sheet. Spread the onions on the round, leaving a 1 1/2-inch border. Fold the edge of the dough up and over the filling and brush the edge with the egg wash.

Bake the tart on the stone or on the bottom shelf for about 40 minutes, until the dough is richly browned on the bottom.

Transfer the tart to the top shelf and bake for about 5 minutes longer, until the top of the crust is browned. Transfer the tart to a rack and let cool slightly. Cut the warm tart into wedges and serve.

Triple-Threat Onion Galette - Recipes

While you&rsquore checking out the library&rsquos amazing collection of ebooks, movies and music, don&rsquot forget about one of our most vibrant options- magazines! With RBdigital Magazine, you can browse over 100 popular magazines on your desktop or mobile device. RBdigital Magazine offers beautifully clear images, the ability to easily zoom in on pictures and text, and *no wait times so you can quickly access current (and past!) editions of your favorite magazines!

At the Culinary Literacy Center, we are (obviously) partial to the &ldquoFood & Cooking&rdquo genre. Here are a few options that we recommend you explore:

  • Bon Appetit - Looking for some cooking inspiration? Check out what&rsquos new and exciting in the world of cooking with Bon Appetit. This magazine features restaurants and recipes that are slightly off the beaten path. We&rsquore excited to test out the &ldquoTriple Threat Onion Galette&rdquo recipe from April&rsquos edition!
  • Clean Eating - With a focus on stress-free, accessible recipes, Clean Eating helps you eat healthy using simple ingredients. Each edition opens with a recipe guide with clearly labeled options for dietary restrictions and preferences, so you can find options that will work for you and your family.
  • Cook&rsquos Country - Recipes on recipes on recipes&hellip This magazine has less filler and more&hellip recipes! Focusing on American home cooking, Cook&rsquos Country provides step by step guides to creating regional recipes from across the country. You will also find reader&rsquos choice guides and recommendations for finding the best ingredients and kitchen equipment from fellow cooks.

These are just a taste of the great offerings available, so visit the library&rsquos Digital Media page to get cooking!

Need some help getting started? Check out this guide to all things RBdigital.

Farmers' Market Corn Galette

Summertime is a beautiful time at the farmers’ market, as may you already know from our Farmers’ Market post . Making a farm fresh meal can be rewarding in addition to being tasty and healthy! My approach to the farmers' market is to get whatever looks good, which varies by season. August in Ohio is typically peak corn season and as a regular market-goer, I picked up a few ears. August also happens to be peak season for a lot of other produce, namely peppers, tomatoes, melons and squash. I happened to find a bunch of super large, almost leek-sized, scallions that I wanted to use for this recipe. If you don’t have scallions you can use an onion, cut lengthwise to separate into strips.

This galette recipe was partly inspired by Sohla El-Waylly’s Triple Threat Onion Galette and partly inspired by classic corn salsa flavors minus the tomatoes. If you do not want to create the pastry dough yourself, you can pick up a box of your favorite pie dough in the refrigerated aisle instead. If you do try your hand at the pastry dough, here are few tips:

The butter must be cold! The goal of crumbling the butter into the dough is to create little bubbles of fat in between the dough to help create a flaky, melt in your mouth texture.

Chilling the dough is also very important! Chilling the dough after it is formed helps it to come together as well as re-solidifying the fat particles. This helps make the dough even flakier during the folding process.

When forming the dough, you want to work it as little as possible, ie. no kneading, minimal mixing, and nothing vigorous. For pastry dough, the desired texture is flaky, crumbly, and melt-in-your-mouth. If you handle the dough too much you will start to create gluten which makes dough strong and hold together, but also makes it tough in texture which is not what we are going for.

My dough was a bit square, but it adds to the homemade feel!

All the layers! Fresh and healthy, but indulgent at the same time!

At the end of the day, all of the farmers’ markets recipes are intended to encourage you to buy local and get creative with eating fresh! Fresh doesn't have to mean a salad and sometimes a little pastry is good for the soul. Hope you give this recipe a try!

We are owned by the community for you and everyone to enjoy and explore.

Onions. They just might be the most popular, versatile, and delicious vegetables around. Beyond adding a wonderful depth of flavor to various cuisines, they can be the star of the show in soups, stews, pasta bakes, pizza, and even baked goods.

Onions keep well for a very long time without refrigeration, making them a good pantry staple to stock up on without having to worry about spoilage. And if they’re ever on the verge of going bad, you can easily toss them into just about any dish for extra flavor.

So whether you’ve got a pantry full of onions, or you’re craving something slightly sweet and super savory, here are 20 of our favorite onion recipes.

Caramelized Onion and Fennel Tarts

Perfectly tender caramelized onions and crispy puff pastry balance each other out perfectly to create these tarts.

Serve them as a simple and flavorful appetizer or enjoy them as a warm, midday snack.


  • 1 tablespoon butter
  • 2 medium yellow onions, julienned
  • 1 large fennel bulb, trimmed and sliced thin
  • 2 tablespoons white wine
  • Pinch of salt
  • 8 ounces soft chevre
  • 2 eggs
  • 1 teaspoon fresh rosemary, minced
  • Pinch each of salt and ground black pepper
  • 2 tablespoons pine nuts
  • 3 tablespoons shredded Parmesan cheese
  • 1 14-ounce package puff pastry, thawed


  1. Preheat the oven to 375° F.
  2. In a large skillet, heat butter over medium heat. Add the onions, fennel, white wine, and a pinch of salt, and sauté for 20-30 minutes, stirring frequently, until vegetables are dark brown and fragrant. Remove from heat and set aside.
  3. While the onions and fennel are cooking, mix the chevre, one beaten egg, fresh rosemary, and a pinch of salt and black pepper in a small mixing bowl. Blend well and set aside.
  4. Carefully remove the puff pastry from its package and lay it on a floured surface (if necessary, roll out the pastry dough into a large rectangle). Cut the dough into 12 equal rectangles. Place the rectangles on a baking tray lined with parchment paper. Fold over ¼ inch of dough around each edge to make a small border to contain the filling. Beat the other egg to make an egg wash. Brush just the folded edges of the puff pastry with egg wash.
  5. Gently spread equal amounts of softened goat cheese mix on each of the rectangles of dough. Divide the caramelized onions and fennel over the top of the goat cheese. Sprinkle each tart with a few pine nuts and a little Parmesan cheese. Place the baking tray in the oven and bake for 25-30 minutes until the pastry is puffy and just starting to brown.

Linguini with Artichokes and Caramelized Onions

With ingredients like asparagus, walnuts, artichokes, olives, and caramelized onions, this isn’t your standard homemade spaghetti.

Know what would make this dish even more special? Our housemade pasta!


  • 1/2 pound whole-wheat linguini
  • 1/2 cup olive oil, divided
  • 1 yellow onion, julienned 1/4″ thick
  • 2 cloves garlic,, peeled and minced
  • 1/4 pound asparagus, cut into small spears
  • 1/4 cup sun-dried tomatoes in oil, drained and diced
  • 1/4 cup walnuts, chopped
  • 1 – 6.5-ounce jar of marinated artichoke hearts, drained and quartered
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons pitted Kalamata olives, chopped
  • 2 ounces Parmesan cheese, shredded
  • Salt and pepper to taste


  1. Heat a large pot of water to boiling. Cook linguini according to package directions. Drain.
  2. In a large skillet, heat 2 tablespoons of the olive oil over low to medium heat. Add the onions and cook, stirring frequently, until they are soft and caramelized, about 15 to 20 minutes. Add the rest of the olive oil to the pan, along with the garlic, asparagus, sun-dried tomatoes, and walnuts, and cook for 5 more minutes until asparagus becomes tender. Remove the pan from the heat and stir in the artichokes, oregano, and olives. Toss the veggies with the pasta, add salt and pepper to taste, and top each serving with Parmesan cheese.

Caramelized Onion Pizza

Onions are one of those pizza toppings that you don’t necessarily think to request, but every time it ends up on a pizza, it’s delicious.

Here, caramelized onions are paired with peppers, goat cheese, and grilled chicken to create a protein-dense pizza that’s full of flavor.


  • 1 ready to bake pizza crust
  • 2 tablespoon olive oil
  • 4 cups sliced yellow onions (about 3 medium onions)
  • 1 tablespoon minced garlic
  • 2 tablespoon balsamic vinegar
  • 1/2 cup chopped roasted red pepper or grilled bell peppers
  • 4 ounces goat cheese, crumbled
  • 2 ounces shredded provolone or mozzarella cheese
  • 1/4 cup chopped grilled chicken (optional)


  1. To caramelize the onions, heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook over medium-low heat for about 20-30 minutes, stirring frequently, until the onions are very soft and lightly browned. Add the balsamic vinegar and cook a few more minutes, then remove from heat.
  2. Preheat the grill to low-medium heat (or preheat your oven to 400°F).
  3. Spread the caramelized onions evenly over the pizza crust. Top the onions with the chopped peppers, crumbled goat cheese, shredded provolone, and chicken if using. Bake for 10-15 minutes, making sure the crust does not burn. Remove from the grill or oven and let set 5 minutes before slicing.

Slow-Cooker Onion-Herb Focaccia

Bread made in a slow-cooker? Believe it or not, yes!

This non-knead dough rises inside the cooker, and then heat is added to boost the rise as it bakes. The onions and herbs cook on top resulting in a chewy bread with a crispy exterior.


For the Dough

  • 2 cups unbleached flour
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 cup lukewarm milk
  • 1 tablespoons extra virgin olive oil

For the Topping

  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon cider vinegar
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh rosemary, rinsed and drained
  • 1 small onion, slivered
  • 1/4 teaspoon coarse salt


  1. Line the bottom of a large oval slow cooker with parchment paper, then brush with olive oil.
  2. For the dough: in a mixing bowl, combine flour, yeast and salt. In a cup, stir the warm milk, 1 tablespoon of the olive oil and the cider vinegar, then stir into the flour mixture. Stir until well-mixed the dough will be sticky. Scrape the dough into the slow cooker and spread it out, then let rise for 30 minutes, with the lid on.
  3. While the dough is rising, mince the thyme and rosemary, then mix with the slivered onion and remaining tablespoon of olive oil in a cup. Let stand at room temperature. At 30 minutes, sprinkle the onion mixture over the dough in the cooker.
  4. Turn the cooker to high and drape a kitchen towel across the top to absorb condensation. Put the lid on over the towel. Cook for 2 hours, until the center of the focaccia springs back when pressed, and the edges of the focaccia are lightly browned.

One-Pot Creamy French Onion Pasta Bake

French onion soup, but make it pasta.

This creamy pasta bake is the perfect comfort food on a rainy PNW day and features all those delicious flavors you’ll find in a french onion soup.

Make sure to deeply caramelize your onions for that delectable rich and subtly sweet flavor. And don’t forget to load on the gruyere!

Triple-Threat Onion Galette

You might be more familiar with a sweet galette that’s packed full of fresh fruit.

Here, that same simple pastry crust is topped with caramelized onions, thinly sliced scallions, and garlic to create a savory galette.

Enjoy it as an appetizer at dinner or as a side dish at brunch!

Savory Cheddar Scones with Caramelized Onions

Again, baked goods might not be the first thing that come to mind when you think of onions, but these cheddar scones are a mind-changer!

Made with rye flour and featuring caramelized onions, these scones are the perfect addition to soups and stews.

Baked Chicken with Onions & Leeks

If you’re looking for an easy weeknight meal the whole family will love, consider going with baked chicken.

Not only is it a crowd-pleaser, but it’s one of those dishes that only require a few simple steps that are straightforward and easy to follow.

Again, make sure you give your onions plenty of time to caramelize: low and slow, low and slow!

Classic French Onion Soup

Of course, we simply couldn’t put together an onion recipe round-up without including some delicious french onion soup!

This classic recipe sticks to the ingredients you’d expect: butter, onions, sugar, beef broth, a bay leaf, and a generous serving of gruyere.

You really can’t go wrong, as long as you give those onions lots of time to cook down.

French Onion Beef Noodle Soup

Aaaaand, here’s a non-traditional take on french onion soup!

You can think of this soup as sort of a cross between french onion soup and pho, and its full of rich flavorful broth that you’ll enjoy every little sip of.

Something to note is that this recipe gives you a huge portion of soup, so you may need to cut it down if you’re just serving a few people.

Caramelized Onions, Thyme, & Ferndale Farmstead Fontina Crostini

Next time you enjoy a fancy Italian dinner at home, consider making a little appetizer to go along with it.

This crostini features local Ferndale Farmstead fontina cheese, some low-and-slow caramelized onions, and fresh thyme.

It’s a simple recipe with just a few ingredients, allowing the rich flavor of the fontina to be the center of attention.

Caramelized Onion & Pepper Vegan Quesadillas

The best part about quesadillas is that they’re easy to customize and adjust to fit your tastes and whatever you have available in the fridge.

And here, quesadillas are given a vegan twist with homemade cashew cheese sauce, bell peppers, spinach, and caramelized onions.

Serve these for an easy weeknight dinner with your favorite salsa recipe.

Gluten Free Blooming Onion

Calling for just a few simple ingredients, this blooming onion is full of rich, delectable onion flavor that’s perfectly creamy.

This is definitely a dish for a crowd, and is the perfect appetizer when its served with a tray of fresh veggies.

This dish is also gluten free and vegan!

Potato, Pancetta & Onion Frittata

A frittata is another dish that’s just begging for a big healthy addition of onions.

And here, hearty potatoes, salty pancetta, and perfectly tender onions come together to create a crowd-pleasing dish that’s perfect for brunch.

Spicy Onion Jam

Think jam is just reserved for fruit? Think again!

Made out of onions, ancho chiles, brown sugar, and vinegar, this jam is the perfect topping for slices of toasted baguette or steak tacos.

If you like your food nice and spicy, you can add in more ancho chiles!

Caramelized Onion French Lentils and Cheesy Toast

Here’s another twist on french onion soup that incorporates lentils into the mix for a little extra texture and protein.

Though it’s totally optional, adding in some shredded Brussels sprouts adds a touch of color and even more texture.

Again, don’t forget a big serving of gruyere!

Slow Cooker Beef & Root Vegetable Stew

One of the easiest weeknight meals is something you can prep fairly quickly and toss in the crockpot before you head out to work.

And given that onions cook down so perfectly, they’re a wonderful addition to beef stew!

Hearty and delicious, this comfort food is perfect for cool, fall weather.

Ham, Cheese, and Onion Empanadas

Here’s a unique twist on empanadas that incorporates ham and cheese into the mix!

Enjoy these as appetizers or the perfect little snack for brunch.

If ham with cheese isn’t really your thing, you can sub in a different meat. We recommend our housemade chorizo!

Caramelized Onion Dip

If you’ve got a house full of people who absolutely love onions, consider making this caramelized onion dip!

Rather than being made out of powdered onion, this dip is made out of the real thing and is great for get togethers.

Serve your dip with your favorite chip!

By: Leigha

Leigha is the Marketing Assistant at the Skagit Valley Food Co-op.

Prepare to Change the Way You Make Pie Dough Forever

I’ve been a pastry chef for a long time, so I don’t always have the best gauge on how people bake at home. (You mean you don’t all have six kilos of Guittard chocolate in your closet?) That’s why when Basically Editor Sarah Jampel told me that the average home baker doesn’t laminate their pie dough, I was very confused. “What do you mean? Like, how else do you even do it?!”

If you’ve only ever made pie dough by “mixing it up and rolling it out” (that’s how Sarah tells me most people do it), you probably don’t even know what you’re missing. Your past pie doughs may have been tender, sure, but my recipe, which relies on the process of “lamination” (i.e. the process of rolling and folding) puffs in the oven and shatters under your fork—it’s crispy, light, and full of air. It&aposs the pie dough equivalent of a great croissant (a pastry that, not coincidentally, also relies on the laminating technique).

Don’t try this with any old pie dough recipe: This one has more butter than the average, which means the crust will come out tender even after all of the rolling and folding. And, whereas most recipes instruct you to break down the butter into pea-sized pieces, for this one you’ll quickly smash each cube once. In the laminating process, those big butter chunks will get flattened out into long sheets. Add the ice water, smash it into the dough aggressively, and then you’re ready to laminate𠅊nd it’s really not that intimidating:

Okay, so you’ve got your shaggy mass—that combination of cold butter that you’ve smashed into pieces, plus flour and water. Now dump it onto your work surface and gather it into a rough square. It will be messy. You’ll have dry bits, big pieces of butter, and even some wet clumps of dough, but that’s okay.

Now’s the time to get rolling. Use as much flour to dust the counter, dough, and rolling pin as you feel you need. You can always brush the excess flour off with a dry pastry brush when you’re done. Roll the dough out until it’s about ½-inch thick. You should aim for a square or rectangle, but don’t get hung up on shape: What is most important is thickness. Your goal is to get the butter into thin, flat sheets that will be layered throughout the dough.

Next, fold the dough—which will still be piece-y and broken-looking—over onto itself, using the bench scraper to assist. Then fold it over onto itself again. We’ve made four layers already!

Now, repeat the process one more time by rolling the dough out to about ½-inch thickness and then folding it over itself twice. The dough will hold together at this point, with those big pieces of butter looking more like streaky sheets.

After this last round of folding, those four layers have transformed into 16! That’s 16 layers that will puff in the oven as the butter melts and creates steam. That&aposs it: You’ve just laminated dough. You’ve made a pie crust flakier and lighter than any you’ve tasted before, and I can guarantee you won’t go back to your mix-and-roll ways of the past. You’re practically a pastry chef! Now there’s only the matter of finding some closet space for your chocolate.

Triple-Threat Onion Galette - Recipes

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25 Mar. 2020

Check Out Online Magazines for some Home Cooking Inspiration!

While you&rsquore checking out the library&rsquos amazing collection of ebooks, movies and music, don&rsquot forget about one of our most vibrant options- magazines! With RBdigital Magazine, you can browse over 100 popular magazines on your desktop or mobile device. RBdigital Magazine offers beautifully clear images, the ability to easily zoom in on pictures and text, and *no wait times so you can quickly access current (and past!) editions of your favorite magazines!

At the Culinary Literacy Center, we are (obviously) partial to the &ldquoFood & Cooking&rdquo genre. Here are a few options that we recommend you explore:

  • Bon Appetit - Looking for some cooking inspiration? Check out what&rsquos new and exciting in the world of cooking with Bon Appetit. This magazine features restaurants and recipes that are slightly off the beaten path. We&rsquore excited to test out the &ldquoTriple Threat Onion Galette&rdquo recipe from April&rsquos edition!
  • Clean Eating - With a focus on stress-free, accessible recipes, Clean Eating helps you eat healthy using simple ingredients. Each edition opens with a recipe guide with clearly labeled options for dietary restrictions and preferences, so you can find options that will work for you and your family.
  • Cook&rsquos Country - Recipes on recipes on recipes&hellip This magazine has less filler and more&hellip recipes! Focusing on American home cooking, Cook&rsquos Country provides step by step guides to creating regional recipes from across the country. You will also find reader&rsquos choice guides and recommendations for finding the best ingredients and kitchen equipment from fellow cooks.

These are just a taste of the great offerings available, so visit the library&rsquos Digital Media page to get cooking!

Need some help getting started? Check out this guide to all things RBdigital.

Cheater’s Galettes

Galettes are simple to make, even easier when you use refrigerated pie crusts. It’s true that the dough comes out better when you mix it yourself, but this cheater’s version works well too. Don’t worry if the dough doesn’t roll out to a perfect circle part of the charm of a galette is its irregular shape.

We made a savory version with mushrooms, three members of the onion family and three types of cheese. Other combinations of sauteed or roasted vegetables with complementary cheeses would work equally well.

For a dessert galette, combine two tablespoons each of flour, ground almonds and sugar and use instead of the ricotta cheese. Substitute six cups of fresh fruit for the vegetable mixture and sprinkle an additional tablespoon of sugar over the entire galette before baking.

Straight from the oven, Triple-Threat Galette makes a delicious light dinner with a salad, but it’s equally terrific at room temperature for a picnic. Cut the wedges smaller and serve hot or cool as an hors d’oeuvre or first course.

Homemade pastry for a double-crust pie may be substituted for refrigerated pie crusts.

1 small onion, thinly sliced

2 to 3 cloves garlic, sliced

2 teaspoons minced oregano

1 (15-ounce) package refrigerated pie crusts

1 cup shredded Jack cheese

1/2 cup shredded smoked mozzarella

Saute mushrooms, onion and garlic in butter over moderate heat until softened, 2 to 3 minutes. Stir in oregano and season to taste with salt and pepper. Set aside.

Stack pie crusts on lightly floured work surface. Roll out to 16-inch round. Slide onto ungreased baking sheet.

Spread ricotta onto pastry, leaving 3-inch border. Distribute mushroom mixture evenly over ricotta. Sprinkle with Jack and smoked mozzarella cheeses.

Fold up pastry rim to partially cover filling, forming soft pleats where dough overlaps. Combine egg and water and use to brush pastry.

Bake galette at 400 degrees 25 minutes. Sprinkle green onion over cheese and continue baking until pastry is golden brown, about 10 minutes. Serve hot or at room temperature.

4 to 6 servings. Each of 6 servings:

467 calories 480 mg sodium 89 mg cholesterol 31 grams fat 35 grams carbohydrates 11 grams protein 0.15 gram fiber.

Watch the video: Afternoon Express. Fig, Caramelised Onion Galette. 8 Dec 2015