Caramelized Vidalia® Sweet Onion & CarbSmart™ Potato Galette

Caramelized Vidalia® Sweet Onion & CarbSmart™ Potato Galette

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Introducing a new crowd-pleaser recipe featuring the irresistible combination of caramelized Vidalia® sweet onions, tender potatoes, and rich cheese. This recipe might be one of your new favorites, thanks to its ability to easily serve 4-6 guests, minimal ingredients, and impeccable flavor profile.

As winter's frost gives way to the warmth of sunnier days, anticipation for Vidalia® Sweet Onion season grows! These popular sweet onions, grown by Green Giant™ Fresh, are cherished for their uniquely delicate flavor profile. These flat sweet onions only grown in a 20 county region in South Georgia and are available to grace our tables April through early fall each year.

FUN FACT: Low sulfur soils are a key to producing these mild onions.

Read on for some tips, tricks, and alternative suggestions to enhance your Galette experience:

  • Onions: Vidalia® Sweet Onions do have the best flavor profile for this recipe, so do your best to find this variety near you.
  • Caramelization: Although there's no shortcut to expedite onion caramelization, our method streamlines the process by keeping the lid on during the initial 20 minutes of cooking (essentially steaming the onions). Ensure your heat is sufficiently high to cook the onions thoroughly, yet low enough to prevent scorching.
  • Cheese: While we opted for gruyere cheese, consider experimenting with goat cheese, cheddar, Swiss, or even a blend of your favorites!
  • Herbs: Elevate the dish with a garnish of fresh herbs such as rosemary, thyme, or chives for a burst of flavor.
  • Slicing: Though straightforward, this recipe entails a fair amount of slicing. A mandoline slicer (such as the one we recommend) can be immensely helpful to cut down on prep time, but exercise caution and always use the guard provided.
  • Serving: Enhance the experience by accompanying the dish with a dollop of sour cream, a sprinkle of chives, or a dash of hot sauce. This versatile recipe serves as an exemplary side dish or can take center stage with a side salad or wholesome veggies.

Celebrate Vidalia® Sweet Onion season by acquiring these exceptional onions from our friends at Green Giant™ Fresh. If you make this recipe, please share on social media and tag us and our friends at Green Giant™ Fresh. Happy Vidalia® Onion season!

Ingredients:

  • 1 lb. Green Giant™ Fresh Vidalia® Onions, thinly sliced
  • 4 Tbsp. unsalted butter
  • 1 Tbsp. balsamic vinegar
  • 4-5 Green Giant™ Fresh CarbSmart™ Potatoes, thinly sliced
  • 1 cup Gruyere cheese, shredded
  • salt and pepper to taste
Directions:
  1. In a large dutch oven over medium-high heat, melt 4 Tbsp. butter. Add sliced onions and stir to coat in butter. Cook with the lid on for ten minutes. Remove lid, stir onions, and cook with the lid on for 10 more minutes.
  2. Note: The onions should not be browning or burning at this point. If onions are starting to crisp, reduce the heat.
  3. Remove the lid and reduce heat to low. Add a pinch of salt and stir onions. Cook for another 10 minutes. At this point the onions should be very soft and golden brown, but not crispy. Turn off the heat, and add 1 Tbsp. balsamic vinegar. Stir onions to coat. Set aside.
  4. Preheat oven to 375 F.
  5. In a large cast iron or oven-safe skillet, create an even layer of sliced potatoes in the bottom of the skillet. Overlap the potatoes slightly as you create the bottom layer. Sprinkle 1/3 cup Gruyere cheese and half of the caramelized onions on top of the bottom layer.
  6. Add the second layer of sliced potatoes, overlapping the potatoes sightly as you create the second layer. Repeat and top with 1/3 cup of Gruyere cheese and the other half of the onions.
  7. Add the final layer of sliced potatoes, top with the last 1/3 cup of Gruyere cheese and sprinkle a pinch of both salt and pepper. Cover with aluminum foil and bake for 30 minutes.
  8. After 30 minutes, remove the foil and bake for 10 more minutes. Remove from the oven and allow to cool for at least 10 minutes before slicing. Enjoy!

Comments



339 responses to “Caramelized Vidalia® Sweet Onion & CarbSmart™ Potato Galette”

  47. Love recipes like this. I think it would be wonderful with Swiss cheese. Another one to try!

    Reply

  48. I love potatoes and I like this recipe and all of the potato varieties for those quick meals.

    Reply

  107. Love the recipe but I’m the only onion eating in the house so need to know how does this store and what is the best way to reheat?

    Reply

    • Hi Susan! You can store this in the fridge for a few days. We recommend repurposing it by eating for breakfast with eggs and greens. 🙂 We hope you enjoy this recipe!

      Reply

  117. For me, it was ruined by the vinegar. I would try it without it and it would be very good.

    Reply

    • Hi Michelle! Our recipes are always customizable so if there’s an ingredient you don’t like, then try something else that speaks to you. 🙂 Thanks for giving this recipe a try!

      Reply

  167. Yummy! My husband and I love onions so this would be a perfect side dish to a protein meat we make for dinner.

    Reply

  174. I absolutely love frying these onions and adding them to my cheesesteak! Staple in my house!

    Reply

  179. I like trying new recipes and I will be trying this recipe; it looks good and is easy to make.

    Reply

  180. So simple but so much flavor. I could eat these every day as two of my favorite vegetables are potatoes and onions.

    Reply

  219. I’m so grateful for onions! They are such a good veggie that has many different flavor profiles and ways to use them!

    Reply

  238. Almost all recipes require an oven, but I don’t have one and can’t. Not my house so I have no choice 🙁

    Reply

  263. This sounds amazing but I would have to cut the recipe..I could never eat all of this before it spoiled.

    Reply

  287. This is another dish that looks amazing and you’re giving me wonderful dinner ideas

    Reply

  316. This are so delicious and we make them quite a bit. I always look forward to new recipes

    Reply

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