Step by step recipe:
- 20 min.
- 20 min.Cover and leave to cook, stirring occasionally just to avoid bottom of pan browning.
- 2 min.When well cooked and of melting texture (about 20 minutes), remove lid, add 1 glass dry white wine (if possible French Jura wine), salt and pepper.
- 15 min.Continue to cook uncovered until wine is absorbed, then taste and adjust seasoning.
Wine is there to add a little acidity to balance shallots' sweetness.
- 8 min.
- 5 min.Preheat oven to 464°F (240°C).
Cut 250 g Morbier cheese (cheese) into thick slices.
- 3 min.Remove crust.
- 5 min.
- 3 min.Put toast on a baking sheet, sprinkle with a dash of dry white wine.
- 3 min.Distribute shallots.
- 3 min.Then bacon.
- 3 min.And Morbier.
- 15 min.Put in the oven, and watch the cooking: it's done when cheese is melted and slightly toasted (about 10-15 minutes ). Serve immediately, if possible with a salad and French dressing (vinaigrette).
Remarks:The same recipe as been tested in a wood-fired oven, it's better and takes only half (or a third) the time.
You can also use cheese other than Morbier, I think that any soft-paste might be tried, e.g. reblochon or Mont d'Or.
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