2 tbsp. butter
2 lg. onion, thinly sliced
9 slices sourdough or French bread, each slice 1/2 inch thick and about 2 1/2 x 4 1/2 inches
1 tsp. caraway seed
2 1/2 c. (about 1 lb.) shredded Gruyere or Swiss cheese
3 lg. eggs
1/3 c. all-purpose flour
1/4 tsp. ground nutmeg
3/4 c. each milk and dry wine, or all milk

In a 10-12 inch fry pan, melt butter over medium heat. Add onions and cook, stirring occasionally, until very limp and golden, 20-25 minutes. Remove from heat, set aside.

Fit bread slices snugly together in a single layer over bottom of a buttered, shallow 2 1/2 quart baking dish. Evenly distribute onions, caraway seed and cheese over bread.

In a bowl whisk together eggs, flour, nutmeg, milk and wine until well mixed; pour evenly over cheese. Bake in a 375 degree oven until the top is golden brown and the center appears firm when dish is gently shaken, 25-30 minutes. Let stand 5 minutes before serving. Makes 6-8 servings.