This onion galette is a rustic French-inspired dish made with a crisp olive oil pastry and a generous filling of caramelized red and white onions. Naturally dairy-free and egg-free, it delivers deep savory flavors with simple pantry ingredients, making it perfect for a comforting family dinner or an elegant plant-based meal.

Why You’ll Love This Recipe

This recipe combines classic French flavors with a wholesome plant-based twist. The onions become tender, sweet, and deeply flavorful as they caramelize, while the olive oil crust bakes into a crisp, golden base without the need for butter or eggs. It’s simple to prepare, made with everyday ingredients, and impressive enough to serve to guests. Plus, it’s versatile and easy to adapt to different dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the caramelized onion filling
¼ cup olive oil
2 large white onions (about 2 pounds), sliced into thick rings
1 large red onion (about 1 pound), sliced into thick rings
½ teaspoon garlic powder
¼ teaspoon dried thyme
½ teaspoon salt
2 teaspoons French Dijon mustard
3 teaspoons unrefined sugar

For the galette dough
2 cups all-purpose flour
½ teaspoon salt
⅓ cup olive oil
½ cup ice-cold water (added gradually)

For finishing
2 tablespoons almond milk (for brushing)
1 tablespoon sesame seeds

Directions

Start by lining a large baking sheet with parchment paper and lightly greasing it with olive oil. Set aside.

Peel the onions and slice them into thick rounds. Heat the olive oil in a large non-stick saucepan over medium-high heat. Add the onion slices and cook for 2 to 3 minutes on each side, stirring gently, until they begin to soften and turn translucent.

Add the garlic powder, dried thyme, salt, sugar, and Dijon mustard. Stir well to coat the onions evenly. Cover the pan with a lid, reduce the heat to medium, and cook for 5 minutes, stirring occasionally, until the onions are soft and tender. Remove the lid and continue cooking for another 5 minutes, allowing excess liquid to evaporate. Turn off the heat, cover, and set aside.

Preheat the oven to 400°F (200°C).

To prepare the dough, add the flour, salt, and olive oil to a food processor or mixing bowl. Mix on low speed while gradually adding the ice-cold water. Stop adding water as soon as the dough forms crumbly pieces that can be pressed together. Transfer the dough to a lightly floured surface and gently gather it into a ball. If it feels too dry, add a small splash of water.

Roll the dough into a 10-inch round and transfer it to the prepared baking sheet. Spoon the caramelized onions into the center of the dough, leaving a border around the edges. Fold the edges of the dough over the filling, pleating as needed to form a rustic crust.

Brush the exposed dough with almond milk and sprinkle with sesame seeds. Bake on the center rack for 25 to 35 minutes, until the crust is golden brown and crisp. Let cool slightly before slicing and serving.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

You can add thinly sliced mushrooms or leeks to the onions for extra depth of flavor. Fresh herbs like rosemary or thyme can replace dried herbs if desired. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend designed for baking. A thin layer of hummus or plant-based cream cheese under the onions can also add richness.

Storage/Reheating

Store leftover galette slices in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (180°C) for about 10 minutes until warmed through and crisp again. Avoid microwaving, as it can soften the crust.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared up to 24 hours in advance and stored in the refrigerator, tightly wrapped.

What type of onions work best?

A mix of white and red onions provides the best balance of sweetness and color, but yellow onions also work well.

Is this galette freezer-friendly?

It’s best enjoyed fresh, but you can freeze baked slices for up to one month and reheat in the oven.

Can I use another oil instead of olive oil?

Yes, avocado oil or grapeseed oil can be used, though olive oil provides the most flavor.

How do I prevent a soggy crust?

Make sure the onions are well-cooked and excess liquid is evaporated before assembling the galette.

Can I add vegetables to the filling?

Yes, vegetables like zucchini, mushrooms, or spinach can be added, but cook them first to remove moisture.

What can I serve with onion galette?

It pairs well with a simple green salad or roasted vegetables.

Can I skip the sugar?

A small amount of sugar helps caramelize the onions, but you can reduce it slightly if preferred.

Is almond milk necessary for brushing?

No, any unsweetened plant-based milk will work.

Can I make this recipe oil-free?

The texture and flavor rely on olive oil, so oil-free versions will have different results.

Conclusion

This dairy-free, egg-free onion galette is a perfect example of how simple ingredients can create a deeply satisfying and elegant dish. With its flaky olive oil crust and sweet caramelized onions, it’s ideal for weeknight dinners, gatherings, or cozy weekends. Once you try it, this plant-based French classic is sure to become a regular on your table.

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