Sunday Brunch: Apple-Gruyère French Toast

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Two 1 3/4-inch-thick slices challah bread from middle of loaf

2 ounces grated Gruyère cheese (about 3/4 cup)

1/4 small red onion, very thinly sliced (I used a mandoline)

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 (I used a mandoline here, too)

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