Caramelized Onion Galette

Need a show stopper for guests? Or just a reason to make caramelized onions? Try this spectacular caramelized onion galette. It is the best of all worlds – onions and crust. It’s really impressive and totally vegan, obvs!

I made my foolproof pie crust and then stuffed it with onions that I caramelized slowly for a decadent and winning dish.


  • I use coconut sugar in my pie crust which is why there are little brown flecks. It looks great and is refined sugar free.
  • I use my own homemade mustard which is hot! Make your own or use your favorite kind.
  • There are many techniques out there for how to caramelize onions. I like to keep mine covered so moisture is trapped and they don’t stick to the pan. This yields a less dark brown caramelization but a nice soft sweet onion.
  • Some people add sugar to the onions to help caramelize them. I don’t think this is necessary but feel free if you are into that.

Caramelized Onion Galette

If you love onions and crust, this is the perfect, perfect recipe for you!

Course Appetizer, Main Course, Side Dish
Servings 8 slices


  • 1 coconut oil pie crust (see link above)
  • 3 big sweet white onions
  • 1 big clove of garlic, pressed
  • 1 tablespoon olive oil
  • 2 teaspoons mustard
  • Salt, a few pinches


  1. Slice the onions in half and then peel the paper off. Thinly slice into half moons

  2. Heat the olive oil in a pan with sides on medium low. Add the onions and cover them. They will start to sweat. 

  3. Once they have become translucent, about 5 minutes, add the garlic and a pinch of salt. 

  4. Continue to cook the onions, covered, checking them every so often and stirring them around. 

  5. When they are nice and caramelized and completely buttery and soft, take them off the heat and stir in the mustard. Let cool. 

  6. Make the pie crust. (See recipe on the blog.)

  7. Place the crust on a parchment on a baking sheet and preheat the oven to 350.

  8. Drop the onions onto the middle of the pie crust and spread out leaving about an inch of dough. Then, fold the dough over and create the edge of the crust, folding it over itself to seal it. You can see what that looks like in the photo.

  9. Bake for 35 to 45 minutes until the crust is nicely browned. Let cool for a few minutes and then slice with a pizza cutter. Serve warm (but it is delicious cold too.) Enjoy!

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