I saw an Onion Galette on the internet and that inspired me to come up with this recipe. The one I saw on the internet I didn’t agree with how they did the crust or the filling so I did it my way. This makes 6 up to 12 serving if you want cocktail sized portions.

Ingredients for around 6 portions

2 cups flour – dough

1/2 cup canola oil – dough

1 teaspoon apple cider vinegar – dough

1 teaspoon course sea salt – dough

1/3 cup – water – dough

1/2 teaspoon baking powder – dough

2 egg whites – dough (*note you will use a yolk or two to glaze the dough)

5 Tablespoons unsalted butter

1 large onion – sliced thin

12 scallions – diagonal cut thin

Fresh ground black pepper to taste

2 Tablespoons dijon

1 cup parmesan cheese grated

1-2 egg yolks

Directions

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper.

The onion slices need to be cooked till brown. You can do this on the stove top on medium/high heat or just toss the onions and butter in a pan in your oven.

In a large bowl mix together the flour, oil, vinegar, salt, water, baking powder, and egg whites with a fork until it’s a ball of dough.

The dough gets rolled out to fill sheet as best as you can. (I use plastic wrap and it doesn’t stick to pin that way). You also make cuts around the edge for folding latter.

Put a thin coating of dijon on the dough.

Add about 1/2 cup of grated parmesan.

By now your caramelized onions should be done. Mix them with the scallions and they go on next.

The rest of the parmesan goes on now and you top that with fresh ground black pepper.

Fold up dough ends.

Brush dough ends with egg yolks.

This goes in a 375 F preheated oven on middle rack till done. In my oven this took 45 minutes but ovens do differ so timing may differ.

Let cool at least 30 minutes before serving.

ENJOY!!!!!