GORSIC & bacon donion

Heat a large skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat renders and the bacon is crisp but not over-browned, about 7–9 minutes.

Using a slotted spoon, transfer cooked bacon to a paper-towel-lined plate; reserve 1–2 tablespoons bacon fat in the skillet (discard excess or save for another use).

Add butter and olive oil to the reserved bacon fat in the skillet and reduce heat to medium-low. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring every few minutes, until onions are soft and golden brown, about 20–25 minutes. If they begin to stick, add 1–2 tablespoons water; optionally sprinkle brown sugar after 10 minutes to deepen caramelization.

When onions are deeply golden and softened, stir in the cooked bacon, then if desired deglaze the pan with apple cider vinegar, scraping up any browned bits. Remove from heat and let cool slightly.

Position a rack in the middle of the oven and preheat to 350°F (175°C). Grease a 9-inch (or similar) pie dish or shallow baking dish with butter or oil.

Preheat and prepare dish

In a large bowl, whisk the eggs until combined. Whisk in the milk and heavy cream until smooth.

Whisk the all-purpose flour into the egg-milk mixture until no lumps remain. This helps slightly thicken the custard.

Season the custard with salt, black pepper, and grated nutmeg. Stir in 1 cup of the grated Gruyère (reserve 0.5 cup for topping). Fold in the bacon-and-onion mixture (about 1 cup).

Pour the custard mixture into the prepared baking dish. Sprinkle the remaining 0.5 cup grated Gruyère evenly over the top.

Place the dish on a baking sheet (to catch any spills) and bake in the preheated oven until the custard is set at the edges and slightly wobbly in the center, about 30–35 minutes. An inserted toothpick or knife should come out mostly clean with a little moisture — not runny.

If you prefer a browned top, switch the oven to broil for 1–2 minutes and watch closely until the cheese is golden (optional).

Remove from oven and let rest 10 minutes to finish setting. Sprinkle chopped fresh chives, a light dusting of coarse sea salt, and a grind of black pepper over the top. Cut into wedges and serve warm or at room temperature.

eggs

whole milk

heavy cream

all-purpose flour

Gorsic & Bacon Donion