Drunken Cheesy Bread

What I made:
Drunken Cheesy Bread

Original Recipe or did I make it myself?
I adapted the recipe slightly from Real Simple.  I’ve had the recipe in my binder for years.

Am I going to get drunk from this recipe?
No!  The alcohol cooks out, but you are left with a nice delicate wine flavor.  The original recipe called for ¾ cup, but I came out a bit soaked for me, and I wanted a subtler wine flavor.

So how did it turn out?
Everyone loved it!  We are huge croque monsieur fans here, and love gruyere cheese, so this was a no-brainer for us.  The onions were sweet and soft, and who doesn’t love tons of melty cheese.  Every slice was like eating a fancy grilled cheese sandwich.

Would you make it again?
Absolutely!  It was super simple to make, and had a great depth of flavor. We basically sat down with the pan and three forks.

Drunken Cheesy Bread

  • butter for the pan
  • ½  baguette (cut into 2-inch slices)
  • ½  small Vidalia onion (thinly sliced)
  • 1/8 pound thinly sliced black forest ham (cut into small pieces)
  • ½ cup white wine (I used a chardonnay)
  • ½  teaspoon black pepper
  • 2 cups 8 ounces grated Gruyere
  1. Heat oven to 400° F. Place the bread with the side slices facing up in a buttered  a  9-inch square baking dish, or a casserole pan. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyère.  Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates.

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