Finely chop the onion, put it in a heatproof dish, top it with butter and microwave it for 3 and 1/2 minutes. Set it aside to cool down. Chop up the bacon also.
Soak the panko in milk. Put all the ingredients in a bowl and mix well by hand until sticky. Drop the dough a few times to remove any air pockets.
Line a baking tray with parchment paper, place the meat on it and arrange it into a rectangle.
Bake it in the oven for 10 minutes at 200℃, and for 25-35 minutes at 180℃.
It's difficult to cut when warm, so let it cool down first before slicing and topping it with the sauce.
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Story Behind this Recipe
This is my family's standard dish. We've been making it for years.
You should be done with Step 4 when it has an elastic texture, and the meat juices run clear when a skewer is poked through the middle. The baking time will vary depending on your oven, so keep an eye on it. Bacon is already salty, so go easy on the salt.