There are few things I love more at a potluck than a galette that’s rich, hearty, but also incredibly easy to make. Enter scene: this Sour Cream & Caramelized Onion Galette. First things first, we all know sour cream and onion are a match made in heaven. Just try the potato chip flavor and tell me it’s not the best thing in the entire world. So what happens when you take sticky, rich caramelized onions, mix in sour cream and then bake it in the oven until it becomes even more charred and caramelized? Absolute heaven. And don’t even get me started on the flaky crust.
If you need something light and vegetarian to pair with a salad for a vegetarian brunch, or if you want to put in only a few hours of work and still come out on top for you Friendsgiving potluck, this is the recipe to reach for. It’s rich but flavorful, and I do dream about it….often.
And that’s it for this Sour Cream & Caramelized Onion Galette!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Sour Cream & Caramelized Onion Galette
This galette is rich and decadent while being supremely easy to make. It’s low on ingredients, allowing the caramelized onions and sour cream to really steal the show. The sour cream cooks into the onions in the oven, creating a rich, unctuous, fully vegetarian filling, making this galette perfect to serve along a light salad during brunch, or wonderful to bring to any holiday gathering.
Ingredients
- 1 portion of all-butter pie crust
- 3 large yellow onions 1 1/2 pounds
- 2 tablespoons salted butter
- 1/4 cup extra-virgin olive oil
- 2 teaspoons Diamond Crystal kosher salt plus more to taste
- 1 tablespoon chopped fresh rosemary
- 1 tablespoons fresh thyme leaves
- 3 garlic cloves
- 2/3 cup sour cream
- 1 medium egg optional, for egg washing the crust
Instructions
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Prepare the pie crust according to instructions. Let it chill in the fridge for at least 30 minutes before using. On a lightly floured surface, roll it out to at least 12 inches in diameter. Transfer it to a parchment-lined half sheet pan and transfer it to the fridge to chill.
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Thinly slice the onions.
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Set a large sauté pan over medium heat and add the 2 tablespoons of butter and 1/4 cup of olive oil. When the butter has melted, add the onions and stir to coat them in the fat. Season with 1 teaspoon of salt.
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Continue to cook the onions, stirring occasionally, for 45-50 minutes, or until they are nearly half the size and golden brown. They are now in the beginning stages of caramelization.
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Add the chopped rosemary, thyme leaves and another teaspoon of salt to the onions. Grate in three garlic cloves and cook for 2-3 minutes or until the garlic is no longer raw.
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Turn off the heat and add the sour cream. Stir to combine.
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Position a rack to the center of the oven and preheat to 375°F.
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Remove the crust from the fridge and spread the onions into a circle in the center of the crust, about 9 inches wide. Fold the edges of the crust over the onions. Let this chill in the fridge while the oven finishes preheating.
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Whisk together one egg and brush it on the edges of the crust right before baking.
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Bake for 45-50 minutes, or until the onions are a deep brown and the crust is golden. Serve warm!
