Apple, Bacon and Gruyere Quesadilla:
1 fuji apple, peeled and sliced
1 tablespoon fresh thyme
2 slices bacon
2/3 cup shredded gruyere cheese
½ cup arugula, roughly chopped
Caramelized onions (recipe follows)
For the onions:
Slice 2 yellow onions. Heat a 12” pan over medium low and add a knob of butter (~2 tbsp). Add the onions and cook over medium low, stirring occasionally, for 50 minutes until caramelized. Add ¼ cup water to the pan to deglaze and scrape up any frond with a wooden spoon, allowing the water to evaporate. Season with salt and remove from the pan. You’ll have a ton of extra onions, which you can use as a condiment for just about anything.
Cook the slices of bacon in a pan over medium heat. Crumble the bacon into little pieces and drain excess grease. Place a tortilla in the pan (still on medium heat), and layer on half of the apple slices, thyme, bacon pieces, cheese, arugula, and some onions. Top with another tortilla and cook for a minute or two until the tortilla on the bottom gets some color on it. Carefully flip and cook for another minute or two. Remove the quesadilla from the pan and slice with a pizza cutter. Repeat with remaining tortillas/ingredients.