Caramelized onions are a game changer in the kitchen. Slow cooking transforms them from sharp and pungent to sweet, jammy, and deeply savory—it’s nothing short of magic. No extra sugar needed! Sweating sliced onions slowly over medium heat brings out all their natural flavors, and in my Gluten-Free Caramelized Onion and Arugula Galette, these beauties truly get to shine.
Here, onions are the star. They bring a rich, satisfying flavor that pairs perfectly with fresh herbs and creamy cheese. This galette is both comforting and vibrant—just right for late spring.
A gluten-free pie dough forms the base of this galette. It bakes up golden and crisp, holding all those sweet onions in place. You don’t need perfect folds—rustic is the goal. A quick brush of half and half gives the crust a beautiful, glossy finish. The result is a galette that looks as good as it tastes.
Once baked, this gluten-free caramelized onion and arugula galette gets a final flourish. A handful of fresh arugula goes on top for a peppery bite. But don’t stop there. The real surprise comes from the drizzle: honey mixed with chili sauce, like garlic chili sauce or Calabrian chilis. The combo makes every bite pop.
It’s a dish that feels right at home on a picnic blanket or a weeknight table.
Inspiration often starts with a single ingredient, sometimes found in the most ordinary places. This galette was born from a stroll through my local produce market, where bins of onions in every color caught my eye. Their earthy aroma and vibrant hues set my mind racing with ideas.
Back in the kitchen, the humble onion becomes the foundation—caramelized to perfection and paired with fresh greens and a bold drizzle. It’s proof that even the simplest ingredients can shine with a little creativity.
This Gluten-Free Caramelized Onion and Arugula Galette is a star on its own. Pair with the below to make it a show stopper.
Rustic Gluten-Free Caramelized Onion and Arugula Galette Needs to be on your Recipe to do List!
When it comes to baking gluten-free, the type of flour you use can significantly impact the texture and flavor of your final product. Here are some important tips regarding gluten-free flours:
I use a custom gluten-free flour blend that I make myself, which weighs approximately 140 grams per cup. This blend typically includes a mix of gluten-free flours such as white and brown rice flour, potato starch, tapioca starch, sorghum and milk powder, providing a balanced texture and flavor for baking.
If you prefer to use a store-bought gluten-free flour blend, it's crucial to check the packaging for the weight per cup, as this can vary between brands. Each manufacturer may have a different formulation, which affects the density and weight of their flour.
Here are several that are available from Amazon:
None of these flours contain xanthan gum. So if your recipe calls for xanthan gum, omit the extra xanthan if using one of these blends. All of the manufacturers promote these products as a one-to-one replacement.
For the most accurate results, I highly recommend using a digital food scale to measure your gluten-free flour. Measuring by weight ensures that you have the correct amount, leading to more consistent and successful baking outcomes. This method eliminates the variability that can come from measuring by volume, especially with gluten-free flours, which can be compacted or aerated differently.
By paying attention to these details, you'll set yourself up for success. Happy baking!
Sweating onions means gently cooking them over medium heat, often with a lid on the pan. This traps moisture, helping the onions soften and release their natural sugars. It’s a great way to jumpstart caramelization and build deep, sweet flavor without adding any extra sugar.
Don't through your onion ends and peel in the garbage or even the compost. Save them in a bag and store them in the freezer. These are perfect to add to homemade stock!
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