For the caramelized onions: Heat a large Dutch oven or Dutch oven over medium-high heat. Add the olive oil, followed by the chopped onions and salt. Stir to coat and cook until the onions soften, about 15 minutes. Reduce heat to medium/low and continue cooking, stirring occasionally, until onions are a deep golden color, about 1 hour. Stir in the vinegar and cook for another 15 minutes; the onions should remain deeper in color.
For the filling: Once the onions are caramelized, stir in the stock, thyme, Worcestershire sauce, nutritional yeast and shiitake powder. Cook for a few minutes, until the mixture thickens slightly. Turn off the heat, remove the thyme sprigs and let the filling sit while you prepare the dough.
To make the galette: Preheat the oven to 425ËšF. Roll out the prepared dough into a 12-inch circle on a floured surface. Transfer to a baking sheet lined with parchment paper. I like to take an 8 inch board, turn it upside down and gently place it on top of the dough, leaving an indentation to guide the inner circle. The goal is to leave about 2 inches around the edge of the dough.
Use a sharp knife to make slits every 3-4 inches along the 2-inch dough edge. Sprinkle with 60 grams of cheese and spoon the onion filling over the cheese, spreading it to the edges of the inner circle.
Beat the egg in a small bowl until frothy. Take one edge of the dough and fold it over the filling. Brush the dough with egg and repeat with the next part of dough, overlapping it slightly with the previous part. Continue in this manner up to the edge of the dough.
Bake the galette for 20 minutes, sprinkle with the remaining cheese and bake for another 20 minutes, until the crust is crispy and golden brown and the filling is bubbling. Remove from the oven, crack some black pepper over it and wait about 10 minutes before cutting and serving.
Reference By: naturallyella.com
