QUICK CHEESE BREAD WITH BACON, ONION, AND GRUYÈRE
Cook 5 slices bacon, cut into ½-inch pieces, in 10-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer bacon to paper towel–lined plate and pour off all but 3 tablespoons fat from skillet. Add ½ cup minced onion to skillet and cook, stirring frequently, until softened, about 3 minutes; set skillet with onion aside. Substitute 4 ounces Gruyère, cut into ½-inch cubes, for cheddar and omit butter. Add bacon and onion to flour mixture with cheese in step 2.