French Onion Galette

Directions

For the Crust

1. Mix all dry ingredients in a large bowl. Grate frozen butter over a piece of parchment paper, place into dry ingredients, mix until coated. Sprinkle ice water over top. Mix with your hands until a rough ball forms. Don't overmix.

2. Turn onto plastic wrap and press into a large circle. Refrigerate at least one hour.

For the Filling

1. Melt butter in a large pan, over medium heat. Add onions, half of the thyme, salt and pepper.
2. Cook, stirring frequently for about 45-60 minutes, until soft and golden brown. If the onions start to burn, turn the heat down.
3. Add wine, stir and cook for 1 minute. Remove from the heat and stir in the vinegar.

To Bake

1. Heat oven to 400 degrees.
2. Roll out the dough on parchment paper lightly dusted with flour into a 12" circle. Carefully transfer onto a baking sheet. Spread with Dijon mustard, leaving a 1 1/2- 2" border. Sprinkle with half of the cheese, then spoon the onions over top.
3. Gently fold the edges of the dough over the filling, pleating or pinching every 2 inches. Spoon the rest of the cheese over the filling.
4. Bake for 30- 35 minutes, until golden brown. Let rest 5-10 minutes before serving.
5. Garnish with remaining thyme, cut into wedges.