Best For: Lunch, Dinner
Prep Time: 45 minutes + 2 hours chill time
Bake Time: 25-30 minutes
Serves: 6-8

Ingredients

Crust

• ¾ cup all-purpose flour
• ¼ cup whole wheat flour
• ½ tsp salt
• 6 Tbsp unsalted butter
• 3 Tbsp ice water

Filling

• 1 large white or yellow onion, thinly sliced
• 1 cup shredded sharp cheddar cheese
• 1 medium apple, thinly sliced (we recommend EverCrisp®, Honeycrisp, or SweeTango®)
• Salt and fresh thyme
• Optional: regular or hot honey

Directions

Crust

1. Cut cold butter into cubes. If butter starts to melt from the heat of your hands, pop it in the freezer for a few minutes to firm up.
2. Add flour and salt to a food processor. Pulse to combine. 
3. Add butter to food processor and pulse until the mixture is crumbly and resembles sand.
4. While the food processor is running, add ice water, one tablespoon at a time. Only add water until the dough comes together. Dump the mixture onto a floured surface and form a disc (be careful not to knead the dough too much as the butter will start to melt).
   
5. Wrap in plastic and refrigerate for 2 hours or overnight.

Caramelized Onions 

1. Heat a large skillet over medium. Add a tablespoon of olive oil and a pat of butter to the pan.
2. Once melted, add onions and a pinch of salt. Once onions become translucent, lower heat to medium.
   
3. Have patience—this process takes a while, but the results are rewarding! Continue cooking the onions, stirring occasionally. As onions stick to the skillet, add water and scrape the brown bits, stirring them back into the onions.
4. Repeat this process until onions are a dark caramel color and have a jammy consistency, about 35-40 minutes. Set aside to cool.

Assembly 

1. Preheat oven to 375º F. Line a baking sheet with parchment paper.
2. Roll crust out in a circle on a lightly floured surface until about 12 in. in diameter. Carefully transfer to the baking sheet.
3. Spread caramelized onions in the center of the dough, leaving a 1½ in. border around the edge. Top onions with cheese, then thinly sliced apples. 
4. Fold edges over, encasing the filling. Bake until dough is golden brown, cheddar is melted, and apples are starting to brown at the edges (about 25 minutes).
5. Drizzle regular or hot honey on top while galette is still warm. Sprinkle flaky salt and fresh thyme over before serving.