Made this dish today for Sunday brunch with my daughter....delicious but made a few changes...used red onion and added a teaspoon of red wine vinegar and a teaspoon of sugar when cooking the onions/garlic. Substituted shredded sharp cheddar instead of swiss and agree that it cooks up perfectly at between 25-30 minutes at 400 degrees. Would have been burned at 50...other than that, it was delicious. I will make it again.
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Made this dish today for Sunday brunch with my daughter....delicious but made a few...
