I love caramelized onions and I am drawn to them on restaurant menus. I have made caramelized onions before and it is a labor of love. This particular batch took about an hour or so. I complained to my husband that after 40 minutes there was no color and he said you are stirring them too much. He was probably right and he took over the onions:) I made the galette dough and Parmesan cream which I made with cream cheese. We had fresh thyme for our herb. What is not to like about this dish? Crust, cheese, onions, I mean come on. We all loved this one and it went well with wine too. My son said “It wasn’t as bad as I thought” which is a compliment from a teenager. I am just happy he ate it all. To see what other’s thought head over to Cook the Book Fridays.
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Now I know the deep mahogany color is what I should get after. Your galette looks amazing!
I loved this! And yes, onions do take a lot of time but so worth it!