French Onion, Beef & Mozzarella Galette
This tastes like a bowl of French onion soup!
Obviously, I started this recipe the same way I started my French onion, shepherds pie. And yes, I totally cheat by having pre-made crusts. I have put my husband on to the task of making a recipe for our crusts, but alas, he has not done that yet.
I had some leftover beefy onions from that recipe, and some pie crusts and voilà!
As my daughter said, “That is fire!” (Which I believe is a compliment!) This would also be great in little minis for an hors d'oeuvre at a party!
Here is the Instagram video link followed by the full recipe below:
For the beefy onion filling:
Ingredients:
1 to 2 lbs beef roast cubed, and fat removed
1 bag of white or yellow onions sliced (I gave up and used the food processor!)
3 tablespoons olive oil
1 bunch of green onions, roughly chopped
4 tablespoons gravy base (yes, this is cheating, this is basically a “brown gravy packet” you can find in your spices aisle)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon granulated onion
1 cup dry wine (any color)
2 tablespoons cornstarch
Directions:
In the crockpot add the olive oil, beef, seasonings, green onion & wine and let that cook on high for two hours.
After the two hours add in the sliced onions and mix them in with the beef mixture.
In about three hours, the onion should be beautifully caramelized and brown. Add in a slurry of 3/4 cup water with 2 tablespoons cornstarch. This should take about 10 minutes to thicken.
Building the galette:
Lay your crust down flat on a parchment lined baking sheet.
Spoon in the meat and onion mixture so that it is approximately a half inch deep, making sure that you have about an inch of crust left on the border.
Fold over and pinch the crust so that it is containing the filling.
Brush the edges with an egg wash (just scramble an egg in a bowl and brush it over the crust areas)
Bake at 425° for 20 to 30 minutes.
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