Drunken Cheesy Bread

My family loved this recipe the first time I made it, even my picky eaters. I could barely tast the wine, and the onions were fine. I checked it after 10 minutes, and let it cook 5 minutes more.

This recipe was a complete disappointment. My husband ended up with a mouthful of alcohol soaked bread and almost spit it across the table.

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.