Caramelized onion and Bayley Hazen blue galette from The Vermont Farm Table Cookbook: 150 Home-Grown Recipes from the Green Mountain State by Tracey Medeiros

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute thyme for rosemary.

  • Christine on May 30, 2014

    This recipe was another winner! Very rich, but very delicious. I substituted sour cream for creme fraiche in the crust since that is what I had on hand and it worked just fine. I also used a combination of yellow and red onions, but any variety would seem to work well. I used several skillets to caramelize the onions so the pan wouldn't be overcrowded and they could cook more quickly -- the extra clean-up was definitely worth it. The blue cheese flavor is quite distinct, but complements the onions nicely without being too overpowering.

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Reviews about this recipe

  • Serious Eats

    For such an elegant snack, this galette was super simple to put together. The enriched dough was a breeze to mix and roll out, and the only trick with the onions was patience.

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