FOR THE CRUST – 1¾ cup whole-wheat flour – ¾ teaspoon salt – 1 teaspoon baking soda – ⅓ cup unsalted butter melted – 1 egg – ½ cup cold water may not need all
FOR THE FILLING – ¼ cup olive oil – 3 pounds of white onion [1.4 kilogram], halved and sliced thinly – ½ teaspoon of fresh thyme leaves or dry if you don't have fresh – ½ cup of cooking sherry – 1 tablespoon garlic salt (see notes) – 1 teaspoon black pepper freshly-cracked, or ground – ½ teaspoon nutmeg freshly grated – 2 tablespoons all-purpose flour – 1 cup of grated Gruyère cheese – ½ cup shredded sharp cheddar