Ingredients :

• Endives — Choose them firm and white with a pale yellow border at the tips of the leaves. Avoid those that are turning green — they will remain bitter even after cooking. Five endives for six people is the right proportion once they have released their water.
• Reblochon — A whole reblochon, not pre-packed portions. Check that it is supple under your finger — if it’s too firm, it hasn’t aged enough and won’t melt well. The orange rind should smell of a humid cellar, not ammonia: that’s the sign it’s perfectly ripe.
• Turkey bacon bits — Instead of classic lardons. They sizzle well during cooking, release fat, and their smoky flavor plays the part perfectly. You can find them in the poultry deli section of most supermarkets.
• Red onions — Three red onions, not white. Their natural sugar gently caramelizes and softens the whole dish. Cut into thin slices, they melt in 5-7 minutes without needing to brown.