Montbenoit's canapés

Peel 30 shallots, cut into fairly thin rings.

Put a pan on medium heat, add 154.8 ml butter cut into small pieces. As soon as it begins to fry, add shallots, and stir fairly roughly to start separating the rings. They should fall into ribbons when cooked.

Do not salt at this stage.

Cover and leave to cook, stirring occasionally just to avoid bottom of pan browning.

When well cooked and of melting texture (about 20 minutes), remove lid, add 3 glasses dry white wine (if possible French Jura wine), salt and pepper.

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.

Put 750 ml small pieces of smoked bacon, cut into small pieces in a hot frying pan without fat, cook until they are browned.

Remove from heat, drain off excess fat, add 9 tablespoons vinegar, mix and set aside on absorbant paper.

Vinegar is there to add a little acidity to balance fat of bacon.

Preheat oven to 464°F (240°C).

Cut 750 ml Morbier (cheese) into thick slices.

Remove crust.

Cut 18 slices bread, if possible leavened bread, into fairly thick slices (1 cm or ½ inch at least), remove crust and toast until they are brown and crusty outside, still soft inside.

If you don't have a toaster you can lightly butter the slices, and fry in a pan for 1 or 2 minutes each side.

Put toast on a baking sheet, sprinkle with a dash of dry white wine.

Distribute shallots.

Then bacon.

And Morbier.

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).