Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. 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.
Tip: If you don't have Gruyère, you can substitute Swiss, Monterey Jack, fontina, or white Cheddar.
Very easy and hearty. The onions were still semi-crispy by the time the cheese was brown. Next time I will try carmelizing the onions. I used Fontina cheese just because it's what I had, I think next time I'll also stick to gruyere. One person suggested beer rather than wine; I think a good stout ale would be tasty. Lots of room for improvement and experimentation with the recipe. I served it with a green salad and fresh fruit. I'll do it again, a variation on the theme.
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