French onion soup is probably my favorite soup. Scratch that. It's definitely my favorite soup.
I figured since the weather is getting warmer, I'd give you a spring version that has all the flavors you love in a French onion soup -- just minus the soup and with a flakey, delicious crust as the bread.
Let's get to it.
FRENCH ONION GALETTE RECIPE
Makes 1 galette
Ingredients
270g sheet of pre-made puff pastry dough/butter dough. Many times it’s accidentally vegan (made with margarine). To make it gluten-free, follow this recipe.
1kg onions, cut in half then thinly sliced
3 large cloves garlic, minced
2 tablespoons vegan butter (or olive oil)
1/2 teaspoon sea salt
a few good cracks of black pepper
1 tablespoon fresh thyme, finely chopped
1 veggie bouillon cube (I prefer the vegan beef paste by “Better Than Bouillon, but classic veggie bouillon will do)
1 tablespoon balsamic glaze
1 cup water to de-glaze
Toppings and garnish
1 teaspoon fresh thyme, finely chopped + extra for final garnish
1/2 tablespoon vegan butter, softened or melted
1/2 cup finely chopped or grated vegan cheese
Instructions (see video)
Start by prepping your onions and garlic. Keep the pastry dough chilling in the fridge.
Set in the stove on medium-high heat and add the vegan butter, salt, black pepper, and thyme.
Once the butter has melted, stir the onion mixture a little bit then let them sit for a few minutes.
After a few minutes, stir the onion mixture again and lower the heat to medium. Repeat the “sit for a few minutes then stir” method. You don’t want to stir them around too often or else they won’t caramelize.
Set oven to 200 degrees Celsius or 390 degrees Fahrenheit.
Add the bouillon and balsamic glaze, then add the water to de-glaze the pan and help the bouillon dissolve. Mix to incorporate.
Increase the heat to medium-high again. Repeat the “sit for a few minutes then stir” method.
Once the onion mixture is looking caramelized and has a rich brown color, remove from heat.
As you let the onion mixture cool down a bit, let’s prep the baking dish. In a 32 cm or 12/13 inch baking dish, coat the inside with vegan butter or lay some parchment paper down (if your sheet of dough doesn’t already come with parchment paper).
Lay your sheet of dough in the dish. If there is an excess of dough hanging off the dish, trim it and set it aside.
Gently fold over the crust of the dough in a wave-like motion (see video). If you cut off any excess dough, add it to an area that needs a bit more.
In a small bowl or cup, combine the 1 teaspoon of thyme and 1/2 tablespoon of softened/melted butter. Spread onto the folded crust.
Sprinkle on the vegan cheese evenly.
Bake for about 10-12 minutes or until the edges are golden/lightly browned and the dough is cooked through.
Set aside to cool for 10-15 minutes before slicing. Garnish with some extra fresh thyme and enjoy!
Lots of love,
Ashley
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