French Onion Soup Galette

Directions

1. Prepare the Galette dough. I followed the crust from this recipe on Food52, swapping Gruyere for Parmesan: https://food52.com/recipes/37416-tomato-plum-galette-with-black-pepper-parmesan-crust
2. Preheat the oven to 425.
3. Melt butter in saucepan on low, and throw in the sliced onions. Add the olive oil and stir until the onions are well coated in oil and butter
4. Let the onions hang out in the suacepan for ~30-40 minutes, stirring every now and then. I suggest watching something on netflix while this happens. Season with dried thyme and salt and pepper
5. Roll out the galette dough using rolling pin/hands
6. Spread out 3/4 cup gruyere on the dough, leaving a 1 inch margin around the dough edges.
7. Place those beautiful caramelized onions over the cheese and sprinkle with the chopped bacon
8. Fold in the edges of the dough, and brush with egg wash.
9. Bake for 25-30 minutes until the crust is golden brown
10. Serve with fresh arugula, more gruyere, and fresh cracked pepper as desired