Stuffed French Toast With Bacon, Dandelion Greens And Gruyère

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Los Angeles Times

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Ingredients

4 slices bacon, cut crosswise into large (about 1 inch) pieces

4 tablespoons butter, divided

1 onion, halved lengthwise (with the grain) and sliced into very thin lengthwise strips

1/3 cup dry white wine

3 cups chopped dandelion greens, cut crosswise into large (2- to 3-inch) pieces

2 teaspoons wine vinegar, preferably sherry or Banyul's, more to taste

Salt and freshly ground black pepper

3 eggs

1 cup milk

3 tablespoons grated Parmesan cheese

8 (1/2-inch thick) slices sourdough bread

4 teaspoons whole-grain Dijon mustard, or as desired

1/2 pound thinly sliced Gruyère cheese

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