Caramelized Onion Galette

Ingredients

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

Instructions

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

Notes

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.