TARTINE FLAMBÉ Recipe

Preheat Oven

Preheat your oven to 425°F (220°C) to ensure it's hot and ready for baking the tartines.

Prepare the Ingredients

Thinly slice 1 large yellow onion. Dice 4 slices of thick-cut bacon or about 1/2 cup bacon lardon. Grate 1 cup of Gruyère cheese. Slice the country bread into thick slices, roughly 1/2 inch thick.

Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes, until the onions are soft, golden brown, and caramelized. Set aside.

In a separate skillet or the same skillet used for onions (wipe clean), cook the diced bacon over medium heat for 5–7 minutes or until crisp. Drain on paper towels and set aside.

Place the slices of country bread on a baking sheet. Spread about 1 tablespoon of crème fraîche evenly over each slice.

Top each tartine with a generous amount of caramelized onions, followed by crisp bacon lardons. Sprinkle grated Gruyère cheese evenly over the top.

Bake the assembled tartines in the preheated oven for 10–12 minutes, or until the cheese is melted and bubbly, and the edges of the bread are toasted.

Remove from the oven and serve immediately while hot and melty. Optionally, garnish with fresh thyme or cracked black pepper.