3 large Vidalia onions, peeled and quartered
4 strips bacon, diced
3 tbsp white wine
1¼ cups half-and-half
3 tbsp flour
2 oz swiss cheese, shredded
2 oz parmesan cheese, shredded or grated
2 tbsp unsalted butter
1 cup panko
2 tbsp chives, chopped
Preheat the oven to 350°. Render the bacon over medium-high heat in a high sided pan until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Reserve for later. Add the quartered Vidalia onions** to the pan and saute in the bacon drippings until translucent, about 5 minutes. Add a pinch each of nutmeg, cayenne, salt, and black pepper, then add the white wine and simmer for a couple of minutes. Whisk together the half-and-half and the flour, then stir it into the onions. Add the reserved bacon pieces along with 1 oz each of swiss and parmesan cheese, and stir over medium heat until the cheeses melt and the mixture thickens. Pour the mixture into a casserole or gratin dish.
Melt the butter in a bowl, then stir in the panko, chopped chives, and the remaining shredded swiss and parmesan cheese. Sprinkle evenly over the onion mixture. Cover and bake for 30 minutes, then remove the cover for 5 more minutes.
* Source recipes below. Mostly it was the first recipe combined with the bacon from Emeril's. The cheese was my contribution:
Creamed Vidalia Onions
Creamed Onions with Crispy Bacon
** The onions I used weren't actually Vidalias, but were the local equivalent from Schartner's farm stand.