☰ menu   

Caramelized Onion and Bayley Hazen Blue Galette


Sweet onions, fudgy, sharp blue cheese from Vermont, and a flaky crust? You can’t go wrong!

Known both for creating a shared aging cellar program and making their own fabulous cheeses, Jasper Hill is featured prominently in Tracey Medeiros’s new Vermont Farm Table Cookbook. Their famously fudgy Bayley Hazen Blue gets a starring role in this caramelized onion galette—its complex grassy and peppery notes truly shine atop buttery pastry and sweet, soft caramelized onions.

Get the recipe

Photo by Oliver Parini

Rebecca Haley-Park

Rebecca Haley-Park is culture's Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.