Apple-Gruyere French Toast With Red Onion

• 2 1 3/4-inch-thick slices challah bread from middle of loaf
• 3 ounces grated Gruyere cheese (about 3/4 cup)
• 1/4 small red onion, very thinly sliced
• 2 large eggs, lightly beaten
• 3/4 cup whole milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 small apple, cored, quartered and very thinly sliced
• Fried eggs, for serving, optional

1. Place one slice of bread on kitchen counter, the bottom crust nearest you.
2. Cut into bottom crust, parallel to counter, to make a pocket.
3. Do not cut all the way to top of slice; bread should remain attached there.
4. Tuck half the cheese and onion slices in pocket.
5. Repeat with other slice.
6. In a bowl, whisk together the eggs, milk, salt and pepper.
7. Pour custard into a wide, shallow dish.
8. Soak stuffed bread in custard, turning once halfway through, until most of the liquid has been absorbed, about 5 minutes.
9. Heat oil in a large skillet over medium heat.
10. Add half the apple slices in a single layer and cook for 1 minute.
11. Place bread slices in pan, covering apples.
12. Arrange remaining apple slices on top of bread; cook 1 minute more.
13. Reduce heat to medium low, cover and cook for 5 minutes.
14. Uncover and increase heat to medium; cook until bottoms are golden, about 2 minutes.
15. Carefully turn bread and apples and cook until bread is golden and cheese is melted, 3 to 5 minutes.
16. Serve topped with fried eggs if desired.

bread, gruyere cheese, red onion, eggs, milk, kosher salt, ground black pepper, extra virgin olive oil, apple, eggs

Taken from cooking.nytimes.com/recipes/1012918 (may not work)