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

Serves 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 and microwave 3 minutes on HIGH.

Carefully remove bowl from microwave. Drain liquid from onions. Return bowl to microwave and cook for 2 minutes on HIGH. Onion should be soft.

Add oil and brown sugar to the cooked onions.

Oil/grease 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 galettes:

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

Evenly scatter caramelized onions atop cheese. Fold the edges over the onion cheese mixture.

Place galettes 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.

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