onions — a chef’s second best ingredient

OK, so what’s the first? Salt, of course. But one of the most common ingredients in cooking is onions. Widely used as a flavor base around the globe, onions provide a sweet, savory, sometimes hot flavor to cooked foods. Most cuisines involve a combination of aromatic vegetables to begin cooking loads of foods, from soups and sauces, to rice dishes and more. Aromatic vegetables are those that when cooking make the kitchen smell divine!

In French cooking, we call this group of aromatic vegetables mirepoix — a combination of onion, celery and carrot. Cajun food uses the holy trinity — onion, celery and green bell pepper. Soffrito, the name for the base in many Latin cuisines, is a selection  of onion, garlic, red bell pepper, carrot, sometimes tomato, celery … well, you get the idea. What’s the common theme? Onion! And most often, it is 2 parts onions to one part of less of other vegetables. 


So, a very important and most requested techniques we teach here at Sizzleworks is how to cut an onion! Is it possible to cut an onion without tears? YES! There is no crying in baseball … and there will be no crying when cutting onions from here out. Watch the video here!

What to do with those onions besides mirepoix and flavor bases? Caramelize them of course! the video will walk you through that as well. After caramelizing the onions, you could put them on a burger or over a steak, make a mouth-watering onion dip, how about a heart-warming French onion soup? Or a rustic galette (that’s a free-form tart, encasing your awesome onions)?

Caramelized Onion Gallettes

Course Appetizer, Main Course
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 4


  • 3 slices bacon finely diced
  • 1 pound yellow onions 2 medium, sliced thinly
  • 2 cloves garlic minced
  • 1 tablespoon finely chopped fresh sage
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon balsamic vinegar
  • freshly ground black pepper
  • 2 ounces goat cheese crumbled
  • ¼ cup grated Parmesan cheese
  • one Pie Crust recipe divided in two
  • 1 egg white beaten with a pinch of salt & a pinch of sugar


  1. Over medium heat sauté bacon until almost crisp. Drain off a bit of the fat. Add onions, garlic, sage, salt and sugar. Cook until onions are caramelized, about 15 to 20 minutes, stirring frequently. Stir in vinegar and pepper; set aside. Meanwhile, whisk together cream and egg.
  2. Meanwhile, roll each of the two pie doughs into 12- to 13-inch circles. Place on parchment paper on a sheet pan.
  3. When onion mixture has cooled, spread half over each of the tart shells. Sprinkle cheeses over, distributing evenly, leaving a 2-inch border. Fold the outside 2” edge of the pastry over the center in an overlapping fashion. Brush the folded edge with egg white and sprinkle with kosher salt.
  4. Bake at 425°F for 10 to 12 minutes, then lower oven heat to 375°F and bake another 20-25 minutes, until crust is golden brown.

Recipe Notes

Cut into wedges, serve warm or at room temperature. May be prepared one day in advance and refrigerated or frozen for 2 months. Serves 4 to 6.

If you need a refresher or the essential steps to make a beautiful, flaky and delicious pie crust, watch Sizzleworks' Pie Pastry video.

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