Five slices of an onion and cheese galette garnished with chopped parsley leaves. One of the slices has been mostly eaten.

Caramelized Onion & Cheese Galette

Never underestimate onions. I don't know why anyone would.

The onion is magic: it can be the star of the dish or the base of a dish's deliciousness. Plus, it's one of the least expensive fresh vegetables out there.

I can go on and on about onions and their kin chives, scallions and garlic. But I'll save all that for something special.

I had a couple of onions. Why not experiment and see if I can caramelize onions in the microwave? I can. You can.

However, microwave caramelized onions require patience like stove top caramelized onions. Crank up the heat or extend the cooking time without checking results in cinders - not caramelized onions.

I won't lie. This recipe is a process. I suggest making the onions and the crust on different days if you're short on time... or patience. Galette dough and onions keep in the refrigerator for a few days.

Just like raw onions, caramelized onions are magical. Say you make the onions but decide not to make the galette. Use the caramelized onions to make a dip or gravy. In omelets. On burgers, sandwiches or pizzas.

Caramelized Onion & Cheese Galette

Text and Photo by Jac Kyles Baker

Makes one 9 inch galette

Ingredients

For the galette dough:

1 1/2 cups all purpose flour

1/2 tsp paprika

1/4 tsp baking powder

1/4 teaspoon salt

2 TB vegetable oil

1 TB butter, softened

2 TB sour cream

2 TB cold water

For the caramelized onions:

2 medium onions, sliced

1 TB vegetable oil

1 TB dark brown sugar

1 TB red miso (aka) paste

1 TB chopped parsley

1 cup shredded cheddar cheese

Preparation

Make the galette crust:

Whisk together the flour, paprika and baking powder in a large mixing bowl and make a well in the center.

In a small mixing bowl, whisk together the vegetable oil, butter, salt, sugar and sour cream till well blended.

Pour into the well, and mix until a dough forms.

Place dough between two sheets of parchment or plastic wrap. Press into a disk and fold parchment/plastic wrap to cover. Refrigerate dough for at least 30 minutes.

For the caramelized onions:

Place sliced onions in a medium to large microwave safe bowl. Cover bowl. Microwave on HIGH 3 minutes.

Carefully remove bowl from microwave. Drain liquid from onions. Microwave on HIGH 2 minutes. Onion should be soft.

Add oil and brown sugar to the cooked onions.

Oil or butter a microwave safe plate. Heat on HIGH for 1 minute and 30 seconds. Carefully remove plate from microwave.

Place onions on the heated plate or pan in a single layer. If possible. arrange onions in a ring around the edges of the plate/pan. Microwave on HIGH 1 minute at a time until onions brown (some onions will have charred spots)*

Stir miso paste and parsley into onions. Set aside.

Make galette:

Remove dough from refrigerator. Roll dough into a roughly 11 inch circle.** Top with 1/4 cup of cheese.

Scatter caramelized onions on cheese. Fold the edges over the onion cheese mixture.

Place galette on a microwave safe plate or parchment. Microwave on HIGH for 1 to 2 minutes (times vary by microwave).

Carefully remove from microwave. Cheese should be melted. Cool on a wire rack.

Cook's Notes

* Do not rush this! It's important to caramelize onions slowly. Setting a long cook time may result in burned onions. Possibly a burned microwave.

**If dough is too cold to roll easily, allow it to warm up at room temperature until easy to roll. Dough should remain cold to the touch.

Check the dough frequently while doing so. There's a fine line between warm enough to roll easily and too warm to roll easily.

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