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Caramelized Onion Galette Recipe


Caramelized Onion Galette


  • 4 cups white or yellow onions – peeled and julienned
  • 4 tbsp butter
  • 4 tbsp vegetable oil
  • 3 tsp fresh thyme leaves
  • ½ cup Papa Paulo Port
  • Salt and pepper to taste
  • 4 ounces goat cheese
  • 1 sheet puff pastry cut into a 10-inch circle


  1. In a large sauté pan, melt the butter and the oil
  2. Bring to medium heat
  3. Place the julienne onions in the pan and reduce the heat after one minute
  4. Slowly caramelize the onions over low heat, stirring constantly so they don’t burn
  5. After about 15 minutes they should be taking on a nice light brown color
  6. At this point add the thyme leaves and port. Reduce the port by half.
  7. Finish with salt and pepper
  8. Set the onions to one side
  9. Take the puff pastry circle and prick it with a fork to keep the dough from rising
  10. Crimp the edges to give them a nice decorative edge
  11. Place the caramelized onions in the center of the galette, spread them evenly out toward the edges
  12. Dot the onions with goat cheese
  13. Place the galette on a sheet pan and bake at 350 degrees for 20-30 minutes until golden brown
  14. Slice in quarters and serve with a small green salad

Inspired by Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.

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