It’s Vidalia onion season and I went out looking for a recipe for something new and different to highlight these wonderful, sweet gems. Something that made onions the star (without making onion rings). I found several recipes for onion galettes and decided to give it a try. I ended up going my own direction and using up multiple things I had on hand.

4-5 medium Vidalia onions, peeled, halved and thinly sliced
4 tablespoons butter
1-2 cloves garlic, finely minced
Kosher salt and freshly ground black pepper to taste
1 teaspoon thyme
2 tablespoons flour
1/2 cup heavy cream
1 cup grated parmesan cheese
1 1/2 cups grated mozzarella cheese
1 egg, beaten
1 pie crust (use your favorite recipe or a prepared refrigerated crust)

To make the onion filling:

On medium-low heat, melt the butter in a large skillet. Add the onions and saute for about 5 minutes. Add the garlic, salt, pepper and thyme. Continue cooking until the onions are soft and translucent. Stir in flour and add the heavy cream. Continue cooking until the mixture thickens.

Grease a baking sheet or cover with parchment paper. Roll out the dough to about a 12 inch circle and place on the baking sheet. Place half of the mozzarella cheese and parmesan in the center of the pie crust, spreading to within about 2 inches of the edge of the crust. Spread with the onion mixture. Add the remaining mozzarella cheese and parmesan to the top. Reserve a couple of tablespoons parmesan for garnish. Fold the dough up around the edge and pleat it as you work your way around the galette. Brush the crust with egg and sprinkle with the reserved parmesan cheese.

Bake in a preheated 350 degree oven for 25-30 minutes or until golden brown.

A great variation: cut bacon into bite size pieces and saute until crisp. Add to the onion mixture.

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