|Onions, rough chopped||138503||1 cup|
|Bacon, rough chopped||549242||2/3 cup|
|Extra virgin olive oil||267667||1 tsbp|
|Fresh thyme||133116||1 tbsp|
|Fresh garlic||128575||2 cloves|
|White wine||1/2 cup|
|Heavy cream||149736||2 cups|
|Burnett Dairy Alpha Morning Sun cheese||207963||1 lb|
|Emmi Roth Fontina||207511||8 oz|
|Gourmet crackers, crushed||404376||2 oz|
|Crusty bread||715805||1 each|
In large skillet on low heat, saute onions and bacon with olive oil until onions are starting to caramelize. Add garlic and fresh thyme. Saute for one minute. Strain.
Add onion mixture back to large skillet on medium high heat. Deglaze with white wine and reduce by half. Add cream and reduce by half. Turn heat to low and slowly add cheese while constantly stirring. When cheeses are blended into sauce, transfer mixture into oven safe ceramic dish and top with crushed crackers. Put under broiler until crackers are browned. Serve with warm crusty bread.