Step-by-Step Instructions

• In a large mixing bowl, combine all-purpose flour and cold, cubed unsalted butter. Using a pastry cutter or your fingertips, work the mixture until it resembles coarse crumbs, which should take about 3-5 minutes. Gradually add ice-cold water, mixing just until the dough comes together. Wrap it in plastic and chill for 30 minutes in the refrigerator.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add thinly sliced yellow onions, stirring to coat. Cook the onions slowly for about 25-30 minutes, allowing them to soften and turn a deep golden brown. Stir occasionally to prevent burning, and season with salt and thyme to boost their sweetness as they caramelize.
• While the onions are caramelizing, preheat your oven to 375°F (190°C).
• Once the dough has chilled, transfer it to a lightly floured surface. Using a rolling pin, roll the dough into a 12-inch circle, about ⅛ inch thick. Gently transfer the rolled dough to a parchment-lined baking sheet.
• Spread your chosen cheese evenly over the center of the dough, leaving about a 1-inch border around the edges. Layer the caramelized onions over the cheese.
• Fold the edges of the dough over the filling, creating pleats to form a rustic edge. If desired, brush the exposed dough with an egg wash for a glossy finish. Bake the galette in the preheated oven for 35-40 minutes until golden brown and crispy.